Makes about 2 cups

Introduced during the 1920s by the chef at the Palace Hotel in San Francisco to celebrate a play called "The Green Goddess," this dressing became increasingly popular through the 1950s, when it could be found on menus all over the country. The technique I use is just like making a homemade mayonnaise with anchovies and herbs incorporated at the very beginning and sour cream folded in at the end.

1 (2-ounce) tin anchovy filets
1/2 cup chopped parsley
1/4 cup chopped chives or scallions
1/4 cup tarragon vinegar
1 egg
1/2 teaspoon ground black pepper
1 1/2 cups salad oil
1/2 cup sour cream

1. In a food processor or a blender, whir the anchovies, parsley, chives (or scallions) and vinegar with the egg and pepper for about 1 minute, or until mixture is thoroughly combined.

2. With the motor running, slowly stream in the oil, starting with just a few drops at a time, then building to a slow but steady stream until all the oil is incorporated.