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Saturday, July 19, 2008

Recipe: Green Mayonnaise (Machine-Made)

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.

Makes 1-¾ Cups

¾ C fresh mixed greens: parsley, watercress, young spinach leaves
¼ C fresh basil, tarragon, or dill
1 egg
1 egg yolk
Freshly ground pepper to taste
1 C olive, peanut, or vegetable oil (r a combination)
1-½ T mild vinegar or lemon juice or a combination
Salt 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 pureed. Start adding the oil in a slow, thin stream until the mixture becomes too thick, then add the vinegar and/or lemon juice and continue until all the oil is used up. If too thick, add a small amount of boiling water. Taste, add salt, and refrigerate in a covered jar or bowl until needed.

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