Green Goddess Dressing: Original California Recipe Without Avocado

This original California-style Green Goddess dressing is a creamy, herby, and tangy classic that I love keeping in my fridge. It’s perfect as a salad dressing, dip, or sauce for seafood and grilled meats. The fresh herbs, anchovy, and tarragon vinegar give it a bold, savory flavor that feels timeless and delicious.

Why You’ll Love This Recipe

I love this recipe because it’s versatile and rich without being heavy. The combination of mayonnaise and sour cream makes it extra creamy, while the herbs bring freshness and brightness. I also like that it doesn’t require avocado like many modern versions, so it stays true to the original California creation. It’s quick to make and instantly elevates any salad or dish.

Ingredients

1 cup mayonnaise
½ cup sour cream
⅓ cup finely minced parsley
3 tablespoons finely chopped chives and or green onions
3 tablespoons anchovy paste (or swap 3 anchovy filets)
3 tablespoons tarragon wine vinegar (see recipe notes to make it at home)
1 tablespoon fresh lemon juice
1 clove garlic crushed
pinch kosher sea salt
pinch black pepper

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I place the mayonnaise and sour cream into a mixing bowl.
2. I add the parsley, chives, anchovy paste, tarragon vinegar, lemon juice, and garlic.
3. I season with a pinch of salt and black pepper.
4. I whisk everything together until smooth and well combined.
5. I transfer the dressing to a jar or container and let it chill in the fridge for at least 1 hour before serving to let the flavors meld.

Servings and Timing

This recipe makes about 1 ½ to 2 cups of dressing, which serves around 8 people depending on portion size. It takes me only about 10 minutes to prepare, plus at least 1 hour of chilling time.

Variations

Sometimes I add fresh tarragon leaves along with the vinegar for even more depth. If I want a lighter version, I swap the mayonnaise for Greek yogurt. I also like blending the ingredients instead of whisking for a smoother, greener consistency. For a spicier twist, I add a pinch of cayenne pepper.

Storage/Reheating

I keep this dressing stored in an airtight jar in the refrigerator for up to 5 days. I always stir or shake it before using since it can separate slightly. This dressing should not be reheated, as it’s meant to be served chilled.

FAQs

Can I make this dressing in a blender?

Yes, I often blend everything for a smoother, creamier consistency.

Do I need to use anchovies?

I like using them because they add authentic depth, but I can reduce or leave them out if I prefer a milder flavor.

Can I use apple cider vinegar instead of tarragon vinegar?

Yes, I sometimes substitute apple cider vinegar, but the flavor will be slightly different.

How do I make tarragon vinegar at home?

I steep fresh tarragon sprigs in white wine vinegar for at least a week to create my own.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I use dried herbs instead of fresh?

I prefer fresh herbs, but I can substitute dried parsley and chives in smaller amounts if needed.

What can I serve with this dressing?

I love it on green salads, as a dip for vegetables, or spooned over grilled chicken or shrimp.

How long does it need to chill before serving?

I let it chill for at least 1 hour, but overnight makes the flavors even better.

Can I make it dairy-free?

Yes, I swap the sour cream with a dairy-free alternative like coconut yogurt or cashew cream.

Can I freeze this dressing?

I don’t recommend freezing since the texture separates once thawed.

Conclusion

This original California Green Goddess dressing without avocado is a creamy, tangy, and herb-packed classic I always enjoy making. It’s quick to prepare, versatile for many dishes, and keeps well in the fridge for the week. I love how it transforms simple salads and proteins into something special with minimal effort.

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