Created at San Francisco’s Palace Hotel in 1923, Green Goddess dressing was the concoction of Chef Philip Roemer. Alsace-born and European-trained, Roemer re-imagined France’s sauce au vert—typically mayonnaise with tarragon and lemon juice—by adding other herbs, sour cream, and anchovies for a piquant kick. He aptly named the verdant mixture Green Goddess as an ode to his friend and Palace Hotel-resident, George Arliss. At the time, Arliss, an English actor, was the star of both the play and silent film The Green Goddess (and, in fact, went on to star in the 1930 “talkie” version of the film). For many years after, Roemer’s hit had a place on menus until the 1980s when it was replaced with other dressing standards.
To revive Green Goddess dressing in your kitchen, may we suggest: