This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the mayonnaise, creme fraiche, green onion, chives, parsley, anchovy paste, lemon juice, salt and pepper in the container of a food processor or blender. Blend until you have a thick, rich, creamy delicious dressing.

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Nutrition Facts

156 calories; protein 1.1g; carbohydrates 2g; fat 16.6g; cholesterol 26.5mg; sodium 391mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/20/2006
Creme Fraiche is basically 1 tbsp of buttermilk to 1 cup of heavy cream heated and refrigerated for 24 hours before using. It will last for several weeks in the fridge. This recipe was excellent! Read More
(100)

Most helpful critical review

Rating: 3 stars
11/18/2009
I wish I would have scaled this down to a smaller yield because I know this will not get eaten. First the description indicates the anchovy paste isn't noticeable. Trust me a tablespoon of anchovy paste in a cup of dressing is noticeable! In my opinion a teaspoon maximum would be better. Second with only green onion parsley and chives the dressing lacks the complexity and depth that the addition of other herbs would provide - adding dill and basil would really round the herb flavor out. Third between the lemon juice parsley and anchovy paste there is a hint of bitterness that a touch of honey or sugar would rectify. Finally creme fraiche is a several hour process to make and purchasing it is not only expensive but it's not always readily available. I don't think using creme fraiche necessarily makes this dressing any better than just substituting sour cream or sour cream and a little buttermilk. Overall the anchovy taste SHOULD not be noticeable and I missed the creamy herbiness a good Green Goddess Dressing should have. Read More
(48)
22 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/20/2006
Creme Fraiche is basically 1 tbsp of buttermilk to 1 cup of heavy cream heated and refrigerated for 24 hours before using. It will last for several weeks in the fridge. This recipe was excellent! Read More
(100)
Rating: 3 stars
11/18/2009
I wish I would have scaled this down to a smaller yield because I know this will not get eaten. First the description indicates the anchovy paste isn't noticeable. Trust me a tablespoon of anchovy paste in a cup of dressing is noticeable! In my opinion a teaspoon maximum would be better. Second with only green onion parsley and chives the dressing lacks the complexity and depth that the addition of other herbs would provide - adding dill and basil would really round the herb flavor out. Third between the lemon juice parsley and anchovy paste there is a hint of bitterness that a touch of honey or sugar would rectify. Finally creme fraiche is a several hour process to make and purchasing it is not only expensive but it's not always readily available. I don't think using creme fraiche necessarily makes this dressing any better than just substituting sour cream or sour cream and a little buttermilk. Overall the anchovy taste SHOULD not be noticeable and I missed the creamy herbiness a good Green Goddess Dressing should have. Read More
(48)
Rating: 5 stars
08/13/2005
I shrunk the recipe down for 3 servings substitued 1/2 lemon and 1/2 lime juice out of necessity and it is DELICIOUS! I haven't told my better half their is anchovy paste in in b/c he would freak. But he loves it and has asked for more! GREEAATT Recipe! Read More
(44)
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Rating: 5 stars
04/06/2006
This was an excellent dressing; my guests loved it. It definitely benefits from 2 hours in the refrigerator prior to serving. Read More
(17)
Rating: 5 stars
09/04/2008
Just wanted you to know I really enjoy this recipe and to thank you for it. As a child of the 70's now a 40-something year old watching sodium and avoiding MSG I try to avoid bottled store bought dressings. I loved the 7 Seas Green Goddess when I was a child this is such an improvement! Read More
(17)
Rating: 5 stars
01/26/2009
Excellent dressing packed with lots of fresh herb flavor. I used it as a dressing for a pasta salad made with small pasta shells tiny teardrop tomatoes chopped yellow pepper and shrimp. People raved about the unique taste not too mention what a beautiful color combination the dressing tomatoes and peppers made. Thanks for sharing - Read More
(16)
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Rating: 2 stars
12/28/2010
taste is ok but this is definitely not authentic "green goddess". The origin of this dressing was to make a real mayonnaise homemade in the blender as that's what chefs did back in the day it was created. the tarragon was the center point plus chive or scallion garlic and anchovy with parsley. when you whirl that around in the egg until it's well blended yes that's the "green" part. Then emulsify oil into it. Then balance out the finished mayonnaise with creme fraiche. I didn't see garlic in this recipe or the tarragon. Thus it's not an authentic adaptation of what the original creator intended. The original version of this was meant to be served with constructed crab seafood salad much as remoulade or something similar is still used in New Orleans cuisine. Read More
(13)
Rating: 5 stars
06/29/2009
I could not find the creme fraiche so I used yogurt to keep the fat down. The recipe was easy to make and a hit with the family. This is a winner! Read More
(12)
Rating: 5 stars
08/29/2018
This dressing is my all time favorite....wouldnt change a thing. I add a little buttermilk it it's too thick. Read More
(8)
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