The Origin of the Classic Green Goddess Dressing
To understand whether Green Goddess dressing has anchovies, it's crucial to look at its origins. The dressing was created in 1923 by Chef Philip Roemer of the Palace Hotel in San Francisco. He developed the recipe in honor of actor George Arliss, who was staying at the hotel while performing in the play The Green Goddess. Inspired by a traditional French sauce au vert, Roemer's original recipe included finely chopped anchovy fillets, mayonnaise, sour cream, chives, parsley, and tarragon. The anchovies provided a key element: a rich, savory depth of flavor known as umami, which is often mistakenly attributed to just the herbs.
How Anchovies Influence the Flavor Profile
Many people who ask, "does green goddess dressing have anchovies in it?" are surprised by the answer, as the dressing doesn't taste overtly fishy. Instead, the anchovies act as a flavor enhancer, much like they do in Caesar salad dressing. They add a briny, salty complexity that rounds out the fresh, herbaceous notes without dominating them. The result is a more balanced and deeply flavored condiment. This savory foundation is what separates the authentic, classic version from many contemporary renditions.
Common Ingredients in Green Goddess Dressing
Beyond the controversial anchovy, the core ingredients for Green Goddess are relatively consistent, though the exact proportions vary:
- Base: Traditionally, a combination of mayonnaise and sour cream provided the creamy texture. Today, variations may use Greek yogurt, avocado, or vegan mayonnaise for different consistencies and dietary needs.
- Herbs: A generous amount of fresh herbs is essential for both flavor and the signature green color. Common herbs include parsley, chives, and tarragon, sometimes with the addition of chervil, dill, or cilantro.
- Alliums: Garlic and chives provide a pungent, savory base note.
- Acidity: Lemon juice and a type of vinegar (often white wine vinegar) cut through the richness of the creamy base and brighten the overall flavor.
- Binder/Seasoning: Salt and pepper are always included, and some recipes add a dash of Worcestershire sauce, which also contains anchovies, adding to the umami profile.
Vegetarian and Vegan Alternatives to Anchovies
For those who follow a vegetarian or vegan diet, or simply dislike the idea of anchovies, several excellent substitutes can replicate the savory depth. These alternatives are why many people believe Green Goddess is an exclusively non-anchovy dressing. Popular options include:
- Capers: Small, briny flower buds that add a salty, slightly tangy flavor similar to anchovies.
- Miso Paste: A fermented soybean paste that provides a powerful umami punch and salty flavor.
- Kalamata Olives: These olives offer a salty, briny taste and a dark color that works well in some variations.
- Seaweed: Small amounts of pulverized dried seaweed, like kombu or nori, can introduce a subtle, savory brininess without a fishy taste.
- Worcestershire Sauce: Many brands contain anchovies, but vegetarian versions are widely available and can provide a similar flavor depth.
Classic vs. Modern Green Goddess Dressing
| Feature | Classic Green Goddess | Modern Green Goddess (Vegetarian/Vegan) |
|---|---|---|
| Anchovies | Contains Anchovies (fillets or paste) for umami flavor. | Omits Anchovies, uses vegetarian substitutes. |
| Creamy Base | Primarily mayonnaise and sour cream. | Often uses Greek yogurt, avocado, or vegan mayo. |
| Flavor Profile | Deeply savory, briny, and herbaceous with a tangy finish. | Can be brighter, lighter, or richer depending on the base and substitutes. |
| Texture | Traditionally thick and creamy, often used as a dip or dressing. | Varies widely, can be thinner for dressing or thicker for dips. |
| Versatility | Can be used as a dip for crudités or a dressing for robust lettuces. | Extremely versatile, used on salads, wraps, grain bowls, and as a veggie dip. |
Making Your Own Green Goddess: To Anchovy or Not to Anchovy
The great thing about making your own Green Goddess dressing at home is that you have complete control over the ingredients. For a truly authentic, classic experience, incorporating anchovy paste or finely chopped fillets is the way to go. The anchovies will dissolve completely into the creamy base, leaving behind a deep, rich flavor that will have people wondering what your secret ingredient is. Alternatively, if you are catering to vegetarian guests or prefer to avoid fish, simply substitute the anchovies with capers or a little miso paste. Most recipes blend all the ingredients in a food processor or blender until smooth and vibrant green. Regardless of your chosen path, the key to a fantastic Green Goddess dressing is using a generous amount of fresh herbs. For a deeper dive into the origin of this storied recipe, you can read more on the history of green goddess dressing.
Conclusion
So, does green goddess dressing have anchovies in it? The definitive answer is yes, the original and classic recipe does. However, many contemporary and homemade versions intentionally exclude them to create a vegetarian or vegan-friendly dressing. The anchovies' role is to add a salty, savory umami depth, not a fishy flavor. Modern recipes with capers, miso, or avocado successfully replicate this complexity. Whether you choose to follow the traditional path or opt for a modern, plant-based twist, the result is a vibrant, herbaceous, and creamy dressing that's delicious in many culinary applications.
