In this weekly culinary column, I will be focusing on one dish – giving the reader a quick history of the dish, the classical preparation of it, and of course, my own spin on the classic.

This week I have chosen to cover green goddess dressing.

Green goddess dressing is a salad dressing that typically consists of chervil, chives, tarragon, sour cream, mayonnaise, anchovies and lemon juice. The most common story of how this dressing got its name is from San Francisco in 1923 in the Palace Hotel. Hotel Chef Phillip Roemer wanted to pay his tribute to the green goddess play and its actor George Arliss.

Classic Green Goddess Recipe

1 cup​Mayonnaise
3​Anchovies, minced
1​Green onions, chopped
2 tbsp​Parsley, chopped
2 tbsp​Chives, chopped
1 tbsp​Tarragon, chopped
1 tbsp​Tarragon vinegar

Mix all ingredients together in a large mixing bowl. Let sit over night for flavors to develop.

Jonathan’s Green Goddess dressing

2​Egg yolks
6 oz​Cooking oil
3​Anchovies, minced
1​Green onion, chopped
2 tbsp​Parsley, chopped
2 tbsp​Chives, chopped
1 tbsp​Tarragon, chopped
2 tbsp​Lemon juice
1 tsp​Lemon zest
to taste​Sea salt and freshly cracked pepper.

Place anchovies, lemon juice and egg yolks into a food processor. Slowly drizzle the oil in while buzzing the other ingredients. Once oil is incorporated, add remaining ingredients and buzz for 1 minute. Remove from food processor and refrigerate overnight to allow flavors to develop.