You’ll be so pleased once you start making your own mayonnaise—the base of numerous French sauces. Photo © Diana Strizhigotskaya | Fotolia.
Last Updated February 2010
Page 2: Green Mayonnaise & Blender Mayonnaise
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- 8 to 10 spinach leaves
- 2 tablespoons chopped shallots or green onions
- ¼ cup watercress leaves
- ¼ cup parsley leaves
- 1 tablespoon fresh tarragon or ½ teaspoon dried tarragon
- 2 tablespoons fresh chervil (optional)
- 1 cup water
- Bring 1 cup of water to a boil in a small saucepan. Add the spinach and shallots or onions, and boil for 2 minutes. Then add the rest of the ingredients and boil 1 minute more.
- Strain, run cold water over the herbs and pat dry with a towel. Stir the herbs into the finished mayonnaise.
- Add 3 to 4 tablespoons of fresh, minced green herbs such as tarragon, basil, chervil, chives, parsley or oregano.
- Add 2 tablespoons each of minced anchovies, capers and sour pickles to ½ cup softened butter or cream cheese. Beat the mixture, a tablespoon at a time, into the green mayonnaise.
Fanny Farmer’s Whole-Egg Mayonnaise (Blender Mayonnaise)
This easy blender mayonnaise recipe also can be made with electric beaters.
- 1 egg
- ½ teaspoon dry mustard
- ½ teaspoon salt
- 2 tablespoons lemon juice or vinegar
- 1½ cups olive or other oil
- Put the egg, seasonings and ¼ cup oil in the blender and whirl until well mixed (20 to 30 seconds).
- Pour in the rest of the oil in a steady stream. Stop as soon as the emulsion is smoothly blended.
This recipe is from The Fannie Farmer Cookbook.
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