You Need The Original Green Goddess Salad Dressing Recipe - Old Cookbook Show
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- Опубликовано: 30 июл 2024
- You Need The Original Green Goddess Salad Dressing Recipe - Glen And Friends Old Cookbook Show
Today Glen cooks an old cookbook recipe for the original Green Goddess Salad dressing - we reference two community cookbook recipes from the late 1930s - early 1940s. One by Duncan Hines, and one by Trader Vic; both of these cookbook writers got the recipe right from the source, the inventor of the Green Goddess Salad Dressing - the Palace Hotel in San Francisco. This recipe is a piece of culinary history.
Ingredients:
8-10 anchovy fillets
1 piece of young onion
2 sprigs parsley
1 pinch tarragon leaves
3 cups mayonaise
1 tablespoon tarragon vinegar
1 bunch chives
Method:
Chop the first four ingredients very fine, then mix with the mayonnaise and vinegar.
Chop up the chives and mix in.
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Хобби
I believe the dressing was named in honor of a play named "The Green Goddess" and that the dressing had more long term popularity.
Can confirm! From the website of the current restaurant at the Palace (The Pied Piper):
GREEN GODDESS DRESSING -
Chef Philip Roemer invented the dressing in 1923 to honor actor George Arliss, who stayed at the Palace while performing in William Archer’s hit play, “The Green Goddess.” Today we source our ingredients from our rooftop garden at the Palace Hotel.
@@neil_chazin & the pied. piper was an actual historical account by numerous people, as well
This reinforces that it's really easy to make things that we've become accustomed to buying packaged, which are full of additional stabilizers and chemicals we don't need...
I grew up in the US Midwest and this was a staple at home and at restaurants in the 60’s into the early 70’s
I remember that as a child this was my favorite bottled salad dressing. I haven't had it in years because I developed an allergy to milk protein. But this recipe has no milk products! What a revelation! I can revisit this lovely salad dressing again! Now to get a tarragon plant for my garden….
I wonder if people started adding avocado to make the resulting dresser greener to the eye.
I’ve never seen green goddess dressing such a pale colour before - I always use my infusion blender when I make it so the herbs and green onion turn the dressing quite green
It was a bit surprising to me that your tarragon vinegar was dark. I am used to seeing tarragon infused in white wine vinegar. Using a lighter vinegar would definitely help with the muddiness problem.
Love the show and the old cookbooks series in particular. Thanks for all your hard work.
That's the first thing I thought.
Yep, my thoughts exactly: mine is also clear
I think I’d add the garlic rub that Trader Vic’s recipe has. Reminds me of my parents dinner parties of the 1960s- 1970s
Julie didn’t say “hello” - Sunday morning is not complete. LOL - thanks we’re going to try that dressing tonight.
Agree. 🥲
😆
My disappointment is immeasurable and my day is ruined! 😃
Hello. I couldn't agree more.
Hope she is alright and healthy.
This is such a fun and informative show. Had no idea about Duncan Hines.
I learned about Duncan Hines about 30 years ago and was astounded then that he was an actual famous travel and food writer. Seems a usual reaction.
A blast from the past, I used to love green goddess on baked potatoes
So true!!! There's nothing like Green Goddess on a baked potato!!
I actually gasped when you mentioned the Palace Hotel, because my grandmother and her older sister were both waitresses at the Palace Hotel in the mid to late 1920s.
I remember green goddess dressing from childhood, although it was from a bottle then. My mother loved it, and I think it was my grandfather's first choice, too.
I wonder now if my grandmother originally made it from scratch!
I just found a late 40s edition of the Duncan Hines cookbook for $2! I was thrilled, and immediately thought of this video.
Having grown up in the SF Bay Area a gazillion years ago, Green Goddess was everywhere and was my absolute favourite. Totally beats Caesar. The tarragon is ESSENTIAL.
It is that time of year! An abundance of herbs in the garden, making some green goddess with whatever is growing out back! Thank you, thank you!
Both recipes mentioned rubbing garlic in the bowl before adding the ingredients for the dressing. I didn't see you say anything about that. One of the components of Green Goddess that I have always loved was that garlic scent and flavor.
I was thinking the same thing
It's seems that's for the serving bowl for the salad as a whole and not just the dressing.
Yup, my mom and dad would buy that in the 70's.
Your videos are a master class in historic Americana food, [which yes to me as a pom means Canada too]. I love it, as nothing bleeds over borders like cuisine.
Love the history lessons as much if not more than the cooking. Great job as always.
That looks so much better than the 1950s version I saw, that had some different ingredients and then the whole thing was set in Jell-O!
My grandma would of eaten this meal when she moved to SF n bought the house I live in today. 83 years ago !
I've the same recipe in my Fannie Farmer cookbook
That looks really nice.
This is such an original idea all these old cookbooks ....totally enjoy this show Glen!
I so enjoy watching your shows folks. You cook the same way I was taught and still do. Great food!
There was always a bottle of green goddess dressing in my mother's fridge growing up. Good thing I didn't know about the anchovies.
I remember one of the bottled dressings you could get at the supermarket in the 70’s & 80’s had a fantastic, but probably wildly inauthentic flavor. It was the color of pistachio ice cream, so probably full of food coloring. It seemed to get phased out with the rise in popularity of ranch dressing. Thank you for sharing this. I’m going to give it a try.
I saw the commercial variety recently when I returned to SW PA. My aunt had it at the dinner table.
@@markphillips7538 do you recall the brand?
@@smokerschuggin475 I think it was Kraft
@@markphillips7538 whaddya know! I looked it up and there it is in all its pistachio green glory!!!
There is also white taragon vinegar, which might help the color.
YES! Very easy to make, too.
With food prices going thru the roof due to inflation, it's nice to see you do another frugal recipe. Been reviewing alot of your prior bean videos to help keep the food budget manageable.
There used to be a greasy spoon dinner in the next town. Painted, proudly, on the plate glass front window;
"Duncan Hines never stopped here"
my uncle had a nash rambler & he followed duncans tours when he retired. he loved it, did it for 3 months and died a week after he returned from california. my aunt said she was now blessed with a peaceful nites sleep since he snored. old folks are wierd.
Chef John has a green goddess dressing that uses a similar set of ingredients and he uses a blender. Worth checking out! One of my favorites.
I love you two in the kitchen. It's refreshing to see the respect you have for each other and the food.
D.
I saw a werewolf drinking a piña colada at Trader Vic’s and his hair was perfect!
Glen, I just found your channel a few weeks ago. So enjoy it. I have watched as many episodes as I could find. I’ve made many of the recipes. Great fun. Green goddess dressing will be on the table, tonight. I’m from Buffalo and live in southern Ontario several months a year, so you a neighbor, for sure. Thanks again for a great channel and hello to Julie. 🇨🇦👍
To be authentic to the era this recipe was invented in, a food processor might seem odd, but I think it would help disperse the herbs into the mayo. I made a variant of this recipe once, but I can't recall the ingredients other that a LOT of the green parts of spring onion. It was a Hulk dressing.
I was JUST looking up Green Goddess recipes and here Glen has the history as always. I've seen these many variations which I appreciate because I go for more healthy, low calorie options. BUT I don't feel I've seen much anchovies so that's a revelation! Thank you Glen as always!
Thank you. One of my favorite dressings as a little kid and still today. Happy Independence Day, USA! God Bless and stay safe.
I'm definitely going to make this. I already have lots of chives and tarragon up in my garden!
Interesting to learn about Duncan Hines.
Love this dressing and have been looking for it for forever thanks❤️🎉👏
Thanks!
Thanks for starting off my day with this bit of brightness. Great recipe video.
My family and I were just talking about this salad dressing a couple of weeks ago and how we hadn't had it in forever
Thanks y'all! One of my fave salad dressings ever - Happy July 4th! 🇺🇲💗
Glenn Palace Court restaurant is very very very famous and a huge part of western America’s food scene it deserves A deeper dive. Famous dishes include Palace Court salad, celery Victor, various Dungeness crab dishes including cioppino.
In _This Week Magazine_ food writer Clementine Paddleford's book, "How America Eats," published in 1960 and containing the recipes she collected in traveling the U.S. (like her pal, Duncan Hines) beginning in 1948, the Palace Hotel's GG dressing recipe contains half that amount of anchovy fillets and mayonnaise, about the same amount of onion but a slightly larger amount of parsley, tarragon, and chives for that portion of mayo, and much less tarragon vinegar. Perhaps in the interim someone noticed that it was not green at the ratios in the earlier recipes? Thanks for posting!
yummy refreshing salad 🥗 I luv history of recipes in your vlogs Glen
Look forward to each and every episode. Am looking for my vintage recipe book on pickling vegetables, which got stuck [probably] in the wrong bookcase. Best always my friend.
My dad was a Public Relations man in the SF Bay Area and did some publicity for Vic Bergeron (Trader Vic). I was lucky to be able to meet him and go to both his original restaurants (oakland and then Emeryville) a couple of times. The experience of the originals was a lot different than the chains became. It used to be very popular with local celebrities and VIPs.
THANK YOU, @Glen And Friends Cooking!
Now, I have a use for the anchovy paste I have on hand!
I love avocado so I would add it as well.
That sounds Yummy!
Congrats on 540k subs man you and Julie deserve it
Three cups exactly. Experience is everything. 😊
green goddess is one of my favorite dressings
I can well see how this would go together pretty well. BTW during the last weeks or months, I myself experimented a lot with anchovies (also sauce and paste) as an umami provider in different food combinations.
I'm trying this!!!
Danke!
I’ve got some lettuce ready to harvest in the garden…might want to try some of this dressing with that!
@Glen And Friends Cooking • Am I correct in assuming the originating San Francisco restaurant would have made their own mayonnaise? If true, wouldn't that also have affected the flavor profile, particularly with respect to the oil they would have used for the mayonnaise?
It's funny you should do this now, as I've been hearing about and seeing Green Goddess dressing around. Just yesterday I saw a bottle of President's Choice avocado Green Goddess on the shelf at my local Superstore (and it is, in fact, green, no doubt owing to the avocado) and have been curious about it. Now that I now more of what goes into it I think it might be something I'd like to try, and it looks pretty easy to make, too.
Attended a conference in 1987 at the Palace Hotel. It was a wonderful old hotel with lots of charm. Actually had a meal in the Palm Court restaurant. Alas, no Green Goddess memories
Love green goddess. My recipe has a large bunch of parsley and basil, as well as the other ingredients. Try it on freshly grilled prawns, heavenly!!
Oooooooo making this asap😍
Is it a coincidence that Subway just introduced a Green Goddess dressing and now we have this video?
If you haven't done Thousand Island dressing you should do that one next! I grew up on it, and while a couple of the refrigerated TI dressings available at the store are very good, they're nothing like the one that is humanmade at this little 1940's-era diner near my house. I would love to find one that has that 'classic' taste - the bottled ones on the shelves just have a strange, off-putting element to them; like way too tart, and the flavor profile is wrong. Thx!
Nothing like a good salad 🥗
Incidentally... Wish Bone first came out with the bottled supermarket version of Green Goddess dressing with Avocado in 1967.
We need a survey! Who is Pro Radicchio?
OH! TIKI BARS!! Wow thought Sunday morning got a little racy for a second
My parents were big fans of Duncan Hines and as a result, that was the only cake mix they ever used, why my nieces and nephews today still use only the Duncan Hines cake mix.
I really-really-really dislike avocado, so this Green Goddess dressing is something I will certainly try! Thanks, Glen!
Super
Most recipes I've seen have a much higher ratio of greens to mayo. Often big bunches of spinach after the herbs are in. But spinach is high in water, so it makes it more liquid.
I found a bottle of green goddess at the store, I forget who made it, probably Kraft. I wasn't that impressed, but heck, it wa store-bought. Thanks for the recipe, now I know what was supposed to be in the bottle.
I don't think I've seen tarragon vinegar that looks like red wine vinegar. Usually it's clear and that wouldn't color the dressing that way.
My thoughts exactly... it's not the anchovies, it's definitely the vinegar. I have never seen a red wine vinegar based tarragon vinegar. Here in Hawaii I've only ever seen a white wine vinegar base. Maybe it's a Canadian thing, eh...
@@marymaryquitecontrary9765 I’m frequently surprised by the slight differences in U.S. and Canadian pronunciation. Like Glen pronouncing anchovy fillets as “fillettes” rather than the U.S. “fillays.” Our two nations are similar in many ways but there are differences (and I dearly wish we USians were more like Canadians in our political system).
Oh I remember this stuff lol Kraft has it... only don't read the ingredients! It will ruin it for u.
It's yummy but I bet this is much better, in taste and ingredients! Thanks for posting this. I might give it a try.
As Glen is doing his first blending, my husband says, "It's not green," starting just an instant before Glen says "It isn't very green, is it?" My budding chef!
I’ve only had it in the bottled version, which was very green, probably due to food coloring. This would have been in the ‘70s. Very yummy even though bottled.
There's something I've been thinking about trying. Boiled shrimp with homemade mayo-based macaroni Amish salad dressing, with just a little sweetener and some lemon zest. Amish shrimp salad - could it get any better? Two worlds combined - seafood and traditional Amish cooking.
When I was growing up, late 50's, there was a brand name which escapes me now, but they had a Green Goddess dressing as well as a Cucumber dressing. Until then I wasn't too crazy about salads, I wish they were still making them, or we're just not getting them here in WNY. Every time I enjoy something it goes out of favor, ha ha, oh well.
Seven Seas?
Have never come across that named dressing before down here. Might have been called something else. To share a tip, to make my ss frypan into non stick I line it with baking parchment. No cooked on gunk.
Looks really interesting! I'm not much of a dressing person. Certainly not the mayo on salad kinda person. I'm not sure if that also is a cultural thing? I know people here ( the Netherlands) use a ' salad dressing ' liquid mayokind of thing. ( I don't) but I haven't seen many dressings on tables.
Not sure if I can use it for another purpose...
Interesting! What I know as a green goddess is a southwest flavor, more spicy, I'd bet with avocado in it... Will try this!
ALso interesting was my desire for a green goddess dressing recipe about a week ago, a thought for the 4th of July weekend, then my forgetting to look one up, then boom this pops up! Good Timing Glen!
As a side, have you done a recipe for a caesar dressing? {and if not, any thoughts on doing it?}
I bet one could take SOME of the herbs and blitz them with the vinegar and that would make it more green.
Tarragon vinegar is usually made with white wine vinegar, rather than the balsamic vinegar.
I’ve never even heard of tarragon vinegar. What would be a sub for it? More tarragon and white wine vinegar?
Any idea how soon the recipe started being changed? I'm finding sour cream, yoghurt, and avacado adaptation, as well as different herbs.
Had to laugh when you signed off, one of my dogs started rattling the door. He either understood everything, or we have trained him to wait until your video is over 😆.
The restaurant I work at had a green goddess sauce on the menu for a while after I started there. It had very little flavour - it just tasted like what it was - mulched parsley, spinach, green onions, and... I think that was basically it? With some lemon (mostly to keep the colour) and olive oil. Just bland greenness, The chef hated it, and everyone there just thought it was crap. As a prep cook I tried multiple minor variations to try and give it some flavour. It was consistently just a nothing sauce.
Now we make a chimi churi for one or two of the vegan dishes instead. It is soooooo much better. It actually tastes of things.
Do the most original caesar dressing next?
Glen have you ever tackled the Waldorf or Caesar salads?
using avocado mayonnaise might be fun too
I se that Subway Canada now has Green Goddess Veggie salads. I wonder if the dressing is the same recipe?
And now I have Werewolves of London stuck in my head…
Could anchovy paste sub for the anchovy filets?
Yep...hold the radicchio
Went into Subway Yesterday and they have a "Green Goddess" Sauce... I wonder if its the same....
I think the green in the name refers to the lettuce. In other words the goddess is placed on the salad greens.
I think you need to use white tarragon vinegar