📝 About This Recipe
Born in the 1920s at San Francisco's Palace Hotel, this legendary dressing is a masterclass in balance, blending a creamy base with a vibrant punch of fresh garden herbs. It offers a sophisticated profile of bright acidity, savory umami from anchovies, and a velvety texture that elevates any plate it touches. This modern rendition stays true to its luxurious roots while ensuring a fresh, zesty finish that tastes like springtime in a bottle.
🥗 Ingredients
The Creamy Base
- 1/2 cup Mayonnaise (high-quality or homemade preferred)
- 1/2 cup Sour Cream (full fat for best texture)
The Garden Herbs
- 1 cup Fresh Flat-Leaf Parsley (packed, stems removed)
- 1/4 cup Fresh Chives (roughly chopped)
- 2 tablespoons Fresh Tarragon (leaves only, no stems)
- 1/4 cup Fresh Basil (optional, for extra brightness)
Acidity and Umami
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Champagne Vinegar (or white wine vinegar)
- 2-3 pieces Anchovy Fillets (packed in oil, drained)
- 1 clove Garlic (smashed and peeled)
- 1 teaspoon Capers (drained)
Seasoning
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (to emulsify and add sheen)
👨🍳 Instructions
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1
Begin by thoroughly washing all your fresh herbs (parsley, chives, tarragon, and basil) in cold water and spinning them dry; moisture on the herbs can thin the dressing too much.
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2
Strip the tarragon and parsley leaves from their woody stems, as the stems can introduce a bitter flavor and stringy texture.
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3
In the bowl of a food processor or a high-speed blender, place the smashed garlic clove and the anchovy fillets.
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4
Pulse the garlic and anchovies until they form a coarse paste, ensuring no large chunks remain.
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5
Add the prepared parsley, chives, tarragon, and basil to the processor. Pulse 5-7 times until the herbs are finely minced.
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6
Add the mayonnaise and sour cream to the herb mixture. Using a spatula, scrape down the sides of the bowl to ensure everything is incorporated.
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7
Pour in the fresh lemon juice, lemon zest, champagne vinegar, and capers.
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8
Blend on medium speed for 20-30 seconds until the dressing takes on a beautiful, uniform pale green hue.
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9
While the motor is running on low, slowly drizzle in the extra virgin olive oil. This will create a glossy, stable emulsion.
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10
Stop the blender and season with kosher salt and freshly cracked black pepper.
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11
Pulse one last time to incorporate the seasoning, then taste. The flavor should be bright and tangy; add a splash more lemon if it feels too heavy.
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12
Transfer the dressing to a glass jar or airtight container.
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13
Refrigerate for at least 30 minutes before serving. This allows the flavors of the herbs and garlic to meld and deepen.
💡 Chef's Tips
Always use fresh herbs; dried herbs will not provide the vibrant color or the signature 'green' flavor profile. If you are vegetarian, swap the anchovies for 1 teaspoon of white miso paste to maintain that essential savory umami depth. For a lighter version, you can substitute half of the sour cream with Greek yogurt, though it will be slightly tangier. Do not over-process once the dairy is added, or the dressing may become too thin; you want a thick, pourable consistency. This dressing keeps beautifully in the fridge for up to 5 days, though the color is brightest on day one.
🍽️ Serving Suggestions
Drizzle generously over a wedge of chilled iceberg lettuce with crispy pancetta and heirloom tomatoes. Use as a sophisticated dip for a crudité platter featuring blanched asparagus, radishes, and snap peas. Serve as a sauce alongside grilled salmon or roasted chicken to cut through the richness of the protein. Spread it onto a turkey and avocado sandwich for a gourmet twist on a lunchtime classic. Pair with a crisp, high-acidity white wine like a Sauvignon Blanc or a dry Sparkling Rosé.