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Chapter: Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Section: Making Mayonnaise (Oil and Egg Based)
Recipe: Blender Green Mayonnaise (1 3/4 cups)

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Blender Green Mayonnaise (1 3/4 cups)
3/4 cup fresh mixed greens: parsley, watercress, young spinach leaves
1/4 cup fresh basil, tarragon or dill
1 egg + 1 egg yolk
1 cup olive oil
1 1/2 tablespoons lemon juice
ground pepper to taste

Place the greens and the herb with the egg, egg yolk, and pepper in an
electric blender or food processor and blend until the greens are puréed.
Start adding the oil in a slow, thin stream until the mixture becomes too
thick, then add the lemon juice and continue until all the oil is used up.
If too thick, add a small amount of boiling water. Taste and refrigerate in
a covered bowl or jar. Note: This must be used within a few days; after
that the greens tend to turn sour. If you plan to keep it longer, blanch
the greens for a minute in boiling water, then squeeze dry before using.

From: The Fannie Farmer cookbook, via Vickie <vickie[at]MISO.WWA.COM>
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