Green Goddess Sauce
This is not a delicate sauce. It's a bold one, built on the assumption that you want to taste the herbs, the salt, the brightness. The original came out of San Francisco in the 1950s, but the real magic isn't in the history—it's in how adaptable it is. You can make it with whatever herbs are at hand, thicken it with mayo or leave it loose with just lemon and oil, and it will work every time.
Freshness matters here—use herbs that look alive
This sauce is built on herbs, so the better they are, the better it tastes. Wilted parsley is not your friend. Basil, tarragon, and chives are optional but change the character of the sauce each time. Don't overthink the exact ratio of herbs to base; taste as you go and adjust toward what you like.
- blender or food processor
- bowl (if hand-blending)
- rubber spatula
- fine-tooth strainer (optional, for ultra-smooth texture)
What goes in.
- 1 cupfresh basil leaves, packed
- 1/2 cupfresh flat-leaf parsley, packed
- 2 tbspfresh chives, cut into 1-inch pieces
- 2 tbspfresh tarragon leaves (optional)
- 2anchovy fillets, rinsed and minced
- 1clove garlic, minced
- 3/4 cupmayonnaise or crème fraîche
- 2 tbspfresh lemon juice
- 1 tbspred wine vinegar or sherry vinegar
- 1/4 tspsea salt, plus more to taste
- pinchblack pepper
Blend in stages to keep the herbs bright
The danger in green goddess is over-blending. Herbs turn dark and dull if you pulverize them too long. Pulse the herbs first with the acid (lemon and vinegar) to break them down, then fold in the mayo or crème fraîche by hand. This keeps the color alive and the texture less gluey.
The method.
Prep the herbs and garlic.
Strip the basil and parsley leaves from the stems. Chop the chives into 1-inch pieces. Mince the garlic very fine. Rinse the anchovies under cool water and pat dry, then mince them into a paste.
Pulse the herbs with acid.
Put the basil, parsley, chives, tarragon (if using), garlic, anchovies, lemon juice, and vinegar into a blender or food processor. Pulse 5 to 7 times until the herbs are finely chopped but not yet a smooth purée. You should see flecks of herb and green color. Stop before it turns into mush.
Fold in the base.
Transfer the herb mixture to a bowl. Add the mayonnaise or crème fraîche and fold together gently with a rubber spatula until just combined. Do not stir aggressively.
Taste and adjust.
Season with salt and black pepper. Taste it. If it's too thick, thin it with a little lemon juice or water. If it's too sharp, add a touch more mayo. If it tastes flat, add a small pinch of salt.
Chill or serve.
Use right away or refrigerate in an airtight container. The sauce keeps for 3 to 4 days, though the color will mute slightly.
Other turns to take.
Oil-based (lighter)
Skip the mayo entirely. Blend the herbs with lemon juice and vinegar, then whisk in good olive oil slowly, as if making vinaigrette. The result is thinner, brighter, and better on raw vegetables or delicate fish.
Without anchovies
If anchovies aren't in your pantry, add a small pinch of sea salt and a dab of miso paste instead. The depth won't be identical, but it's close.
Herb-forward (maximum green)
Use 1.5 cups basil and parsley total, reduce the mayo to 1/2 cup, and add an extra tablespoon of lemon juice. This is for people who want the sauce to taste aggressively herbal.
With sour cream
Swap the crème fraîche for sour cream if that's what you have. The sauce will be slightly tangier and a bit thicker.
When it doesn't go to plan.
Don't wash your herbs until you're ready to use them. Wet herbs dilute the sauce and bruise easily.
If your blender is small, work in two batches rather than overstuffing it. Better to spend an extra minute than to bruise the herbs.
Taste the sauce before serving. The flavors should be bold and forward. If it tastes timid, it probably needs salt or a bit more lemon.
This sauce is best served at room temperature or slightly chilled. Cold from the fridge, the flavors flatten.
Use it within a few hours of making for the brightest color, though it keeps and tastes fine for several days.
The ones that keep coming up.
Can I make this in a mortar and pestle?
Yes. Pound the garlic and anchovies first to form a paste, then add the herbs in batches, grinding them with the paste until you reach the texture you like. It takes longer, but many cooks prefer the control and the gentler treatment of the herbs.
What if I don't have tarragon?
Skip it. The sauce is built on basil and parsley; tarragon is a refinement. Dill, mint, or cilantro work too if you want to change the direction entirely.
Why did my sauce turn brown or olive-green?
The blender heated the herbs, which oxidizes them. Pulse gently and briefly, and blend with the acid first (acid slows oxidation). If it's already happened, don't worry—it still tastes the same, it just looks less vibrant.
Can I make this ahead?
You can make it up to 4 days ahead. Keep it in an airtight container in the refrigerator. The color will dull and the flavors will mellow slightly, but it's still good.
What do I serve it with?
Roasted vegetables (potatoes, carrots, summer squash), grilled chicken, fish, hard-boiled eggs, fresh mozzarella, crusty bread, or raw vegetables. Anywhere you want brightness and salt.