Green Mayonnaise (Green Goddess Dressing)

Spinach in November

by Cat, Nov 2007 (Photo, right, from Wikimedia Commons)

See also: Mayonnaise; Creamy Salad Dressings & Marinades;

This recipe is from The Vegetarian Epicure, Book 2 by Anna Thomas, and makes about 1 1/2 cups.  It will keep, refrigerated, for up to 2 weeks. 

Watercress

Ingredients & Equipment:

• 1 recipe (1 1/2 cups) Mayonnaise or Mayonnaise with Whey
• 2 Tbsp minced watercress or spinach leaves
• 2 Tbsp minced fresh parsley
• 1 to 2 Tbsp minced fresh chives or other fresh herbs, such as basil, tarragon, chervil
• blender
• Pint jar with lid

Method:

1. Proceed as for regular mayo, adding the minced herbs to the egg mixture in the blender or food processor.
2. Give it a good spin before starting to pour in the oil, to make sure the herbs are really minced and not just finely chopped.

References:

1. The Vegetarian Epicure, Book 2 by Anna Thomas