📝 About This Recipe
Originally created in 1923 at the Palace Hotel in San Francisco to honor actor George Arliss, this legendary dressing is a masterclass in balance and brightness. Our version is a vibrant, velvety emulsion of fresh soft herbs, briny aromatics, and a rich creamy base that transforms any simple vegetable into a gourmet experience. It is the quintessential California classic, offering a cooling, herbaceous punch that feels both nostalgic and incredibly modern.
🥗 Ingredients
The Creamy Base
- 1/2 cup Mayonnaise (high-quality or homemade preferred)
- 1/2 cup Greek Yogurt or Sour Cream (full-fat for best texture)
The Fresh Herbs
- 1 cup Fresh Flat-Leaf Parsley (tender stems are okay)
- 1/4 cup Fresh Chives (roughly chopped)
- 2 tablespoons Fresh Tarragon (leaves only, stems discarded)
- 1/4 cup Fresh Basil (packed leaves)
Aromatics and Seasoning
- 2 pieces Anchovy Fillets (oil-packed, for essential umami depth)
- 1 clove Garlic (smashed and peeled)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Champagne Vinegar (or white wine vinegar)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Freshly Cracked Black Pepper
- 2 tablespoons Extra Virgin Olive Oil (for a silky finish)
👨🍳 Instructions
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1
Thoroughly wash all fresh herbs (parsley, chives, tarragon, and basil) in cold water and spin them completely dry; excess water will dilute the flavor and thin the dressing.
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2
Roughly chop the herbs and the garlic clove to help the food processor or blender process them evenly without over-heating the delicate greens.
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3
In the bowl of a food processor or a high-speed blender, combine the mayonnaise and Greek yogurt (or sour cream).
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4
Add the prepared parsley, chives, tarragon, and basil leaves to the creamy base.
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5
Drop in the anchovy fillets and the smashed garlic clove.
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6
Pour in the fresh lemon juice and the champagne vinegar to provide the necessary acid for emulsification.
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7
Add the lemon zest, kosher salt, and freshly cracked black pepper.
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8
Pulse the mixture 5-10 times to break down the large herb pieces and incorporate the aromatics.
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9
Switch to a continuous blend on medium-high speed for about 30-45 seconds until the dressing turns a vibrant, uniform pale green.
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10
While the motor is running on low, slowly drizzle in the extra virgin olive oil to create a stable, glossy emulsion.
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11
Stop and scrape down the sides of the bowl with a rubber spatula to ensure no large herb flecks remain.
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12
Taste the dressing with a piece of lettuce or a cracker; adjust the seasoning with an extra pinch of salt or a squeeze of lemon if needed.
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13
Transfer the dressing to a clean glass jar and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
Always use fresh herbs rather than dried; the vibrancy of this sauce relies entirely on the volatile oils in fresh greens. Do not skip the anchovies—they provide a savory 'backbone' that doesn't taste fishy but makes the herbs pop. If the dressing is too thick, thin it out with a teaspoon of water or buttermilk until it reaches your desired consistency. For a vegan version, substitute the mayo and yogurt with a ripe avocado and 1/2 cup of silken tofu or vegan mayo. Store in an airtight glass jar in the fridge for up to 5 days; the color may dull slightly over time but the flavor remains excellent.
🍽️ Serving Suggestions
Drizzle over a wedge of crisp Iceberg or Romaine lettuce with halved cherry tomatoes and radish slices. Use as a sophisticated dip for a crudité platter featuring blanched asparagus, snap peas, and Persian cucumbers. Serve as a sauce for pan-seared salmon or roasted chicken breasts to add a bright, acidic counterpoint. Dollop onto a grain bowl filled with quinoa, roasted chickpeas, and pickled red onions. Spread onto a turkey and avocado sandwich for a gourmet upgrade to your lunch.