Green Goddess Dressing was created in 1927 by Chef Philip Roemer at San Francisco's Palace Hotel to honor stage actor George R. Lee. It became a popular restaurant staple in the 1970s and was revived in the 2010s by celebrity chefs, representing a classic American herb‑based sauce.

Original versions used anchovies, sour cream, and chervil, while modern California twists often swap anchovies for Worcestershire sauce and add avocado for extra creaminess. Some Midwest adaptations replace Japanese mayo with regular mayo and use parsley instead of cilantro.

In its birthplace, the sauce was served drizzled over salads, as a dip for seafood, and as a topping for grilled chicken or steak. It was also paired with fresh vegetables and used as a table‑side condiment.

Because of its bright, fresh flavor, Green Goddess is popular at summer barbecues, brunches, and holiday gatherings where salads and grilled dishes are served. It’s also a favorite for taco nights and casual dinner parties.

Its combination of fresh herbs, creamy avocado, Japanese mayo, and a hint of umami from Worcestershire makes it richer than a typical vinaigrette while still staying light and herbaceous, giving it a distinctive green hue and layered flavor.

Over‑processing the herbs turns the sauce into a uniform green puree, losing texture. Adding too much oil makes it greasy, and neglecting to season at the end can leave the flavor flat. Balance avocado and mayo for the right thickness.

Japanese mayo contains rice vinegar and a touch of MSG, giving it a richer umami flavor and smoother texture that complements the avocado and herbs better than standard mayo.

Yes, store the finished dressing in an airtight container in the refrigerator for up to five days. Stir or shake before each use, as natural separation may occur.

The dressing should be thick yet pourable, with a vibrant green color and tiny flecks of chopped herbs visible throughout. It should feel silky on the palate without being overly oily.

Cooking with Anadi focuses on approachable, flavor‑forward recipes that blend classic techniques with modern twists, often highlighting fresh herbs, sauces, and quick‑prep meals for home cooks.

Anadi emphasizes using the freshest possible ingredients, explains the historical background of each sauce, and prefers equipment like food processors to retain texture, whereas many channels rely on blenders or pre‑made mixes.