Ingredients
- 2 egg yolks
- ½ teaspoon salt
- Pinch of white pepper
- ½ teaspoon dry mustard
- 3 tablespoons lemon juice, or to taste
- 1 to 1 ½ cups olive oil or salad oil, or a combination of both
- ½ cup tightly packed combination of parsley leaves, chervil, watercress and spinach, washed and without stems
- Nutritional Information
Nutritional analysis per serving (12 servings)
207 calories; 23 grams fat; 1 gram saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 15 milligrams cholesterol; 99 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
One and one-half cups
Preparation
- Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.
- Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.
- Using a bottle or any narrow-necked pourer, or a teaspoon, drop oil very, very slowly into egg mixture, beating with a wire whisk between each addition. Do not add more oil until the previous addition is absorbed.
- Add a little lemon juice from time to time to keep mixture workable.
- When dressing has reached consistency of sour cream, add oil in a thin stream, beating as you do, until desired consistency is reached. Continue adding lemon juice to taste.
- Blanch the greens in boiling water for two minutes. Drain thoroughly, puree and stir into mayonnaise.
- Check for seasoning, and, if you plan to store mayonnaise, do so in the refrigerator for no longer than 24 hours.
- Like gazpacho, this refreshing chilled green soup is served with a variety of garnishes that make it almost a liquid salad.
15 minutes
Dining and Cooking