Green Goddess dressing originated in the 1920s at the Palace Hotel in San Francisco, inspired by a popular salad dressing called "Green Goddess" that combined anchovies, herbs, and a creamy base. It became a staple of West Coast cuisine and is celebrated for its bright, herbaceous flavor.

In California, the classic version uses mayonnaise, sour cream, anchovies, and fresh herbs. Some Midwest variations replace sour cream with buttermilk for a tangier profile, while a few Southern takes add hot sauce or replace anchovies with Worcestershire sauce for a milder salty note.

It is most often drizzled over mixed green salads, served as a dip for raw vegetables, or presented as a chilled sauce alongside grilled fish or chicken. Some upscale venues also pair it with seafood towers or use it as a garnish for steak salads.

Because of its fresh flavor, Green Goddess dressing is popular at spring and summer gatherings, brunches, and especially Mother’s Day meals, as Chef John highlights in his Food Wishes video.

The combination of anchovy‑derived umami, bright citrus acidity, and a trio of fresh herbs (parsley, chives, tarragon) creates a complex yet balanced flavor that stands out among typical creamy dressings.

Authentic ingredients include mayonnaise, sour cream, anchovy fillet, garlic, lemon juice, rice vinegar, parsley, chives, and tarragon. Acceptable substitutes are Greek yogurt for sour cream, anchovy paste for fillets, and dried tarragon or basil if fresh tarragon is unavailable.

Common errors include over‑blending which can over‑heat the dressing, adding too much salt because anchovies are already salty, and not chopping herbs finely enough, which leads to a gritty texture. Also, forgetting to scrape down the blender can leave chunks.

Chef John prefers a blender because its high‑speed blades create a smoother emulsion and incorporate the anchovy and garlic more evenly, resulting in the glossy, thick consistency characteristic of a classic Green Goddess dressing.

Yes, the dressing can be prepared up to three days in advance. Store it in an airtight container in the refrigerator; give it a quick stir before serving as a thin layer may separate.

The dressing should be a vibrant emerald green, glossy, and thick enough to coat a leaf of lettuce without pooling. It should feel silky on the palate with no visible herb fibers or garlic pieces.

The YouTube channel Food Wishes, hosted by Chef John, specializes in approachable, humor‑filled cooking tutorials that break down classic and contemporary recipes into easy‑to‑follow steps for home cooks.

Food Wishes combines witty narration with clear visual cues, often emphasizing technique (like proper blending) and offering practical substitutions, making classic American dishes feel both authentic and accessible to cooks of all skill levels.