2 tablespoons tarragon vinegar
2 cloves garlic
1 large egg yolk
2 tablespoons freshly squeezed lemon juice
2 anchovy fillets
1 teaspoon chopped fresh tarragon
1 tablespoon fresh flat-leaf parsley
2 green onions, minced
1 1/2 cups extra-virgin olive oil
1/4 cup sour cream
Salt and freshly ground pepper
1. Combine in a food processor or blender the vinegar, garlic, egg yolk, lemon juice, anchovies, herbs and green onions. Run the processor and drizzle the olive oil through the feed tube.
2. Transfer the sauce to a bowl. Fold in the sour cream and season with salt and pepper. Refrigerate until ready to use.
Makes 2 cups.
The dressing became quite popular in the 1970s when salad dressing maker Seven Seas produced a bottled version of the dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods. Green goddess dressing is often used on crab-based salads, including the popular Crab Louis.
According to Wikipedia, this dressing was named for its green tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit.