Friends, today we’re talking about a miracle product that takes salads from “grazing” to “feasting” – Green Goddess Dressing.
Never heard of it? The first time I saw this name in a restaurant, I was confused: “Goddess Dressing? Can I become a fairy if I eat it?” After one taste – it’s delicious! This rich green sauce directly upgraded my poached chicken breast to a Michelin experience.
What exactly is this green sauce?
Simply put, it’s a creamy, herbaceous cold sauce.
The basic recipe
Sour cream/Greek yogurt (dense base flavor)
Mayonnaise (sinful but happy soul)
Fresh herbs (cilantro, chives, basil!)
Lemon juice + minced garlic (tart and refreshing)
Anchor toppings (traditional version with anchovies, modern lazy version with straight soy sauce instead)
Stir and mix, the texture is like avocado puree, the color is like a spring lawn, and the taste imagine a refreshing version of ranch dressing having a party in your mouth.
How did the name come about? Who’s the goddess?
In the 1920s, a San Francisco hotel came up with this sauce in honor of the cast of the play of the same name, The Green Goddess. It was an instant hit, and went from being a celebrity special to a national condiment.
Cold knowledge: the play is an adventure story, and has nothing to do with food, it’s all about marketing!
Why is it popular again now?
In the last five years, health bloggers on Ins have brought this sauce to life!
It’s versatile: tossed on salads, dipped in fries, spread on sandwiches, and some have even used it to marinate chicken breasts!
Looks healthy
Easy to make homemade: no need to turn on the heat, just turn the blender for 10 seconds.
The same type of sauce as Green Goddess Dressing:
- Avocado Green Goddess (Avocado version): Beat the avocado directly into it for a thicker sauce that’s perfect for dipping tortilla chips.
- Vegan Green Goddess: Cashew yogurt instead of sour cream, anchovies in coconut aminos, vegan ecstasy.
- Spicy Green Goddess: Add a spoonful of jalapeño sauce to instantly ignite the taste buds! Try the spicy version with fried chicken for really super flavor!
Why does restaurant’s always taste better?
Replicating it at home is always a breath away? The truth may be:
Restaurants use fattier ingredients – full fat sour cream + high fat mayo, calories for flavor.
Herbs are picked as they are: wilted basil does not taste as good as fresh! Suggest planting a pot on your balcony.
They don’t overmix – retains the fine vanilla particles for a richer flavor.
Some fancy hotels also add a spoonful of white wine vinegar for a more layered texture.
3 Ways to Eat It!
- Rescue leftovers from the fridge
- Boiled chicken breasts are shredded, mixed with sauce and refrigerated for 1 hour. The texture will be better too!
- Scoop a spoonful and spread it directly on bread
Brainstorming on how to eat it by global netizens
Scrolling through Reddit and TikTok, how hard are humans trying to eat green sauce?
Japanese netizens: mixing soba noodles + loose eggs, a new experience of Japanese-style foreign food.
Brazilian netizens: spread on grilled pineapple, sweet, salty, sour and spicy in one bite.
German netizen: with lye bread, self-proclaimed “Bavarian Healthy Meal”… (believe it or not).
Recipe can be customized for different preferences
Hate cilantro? Switch to mint!
Vegetarian? Remove the anchovies!
Afraid of fat? Greek yogurt instead of sour cream!
We recommend adding half an avocado for a denser texture!
Homemade Failures & Remedy Guide
Problem 1: Sauce too thin
Add nuts! Break up the almonds/cashews and thicken immediately.
Problem 2: Bitter flavor
Too much vanilla? Blend with honey or maple syrup to balance.
Problem 3: Oxidized and blackened
Drizzle a layer of olive oil on top and refrigerate for up to 3 days.
After learning about the different recipes and ways to eat this sauce, now go ahead and try it how you like it best!