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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 analysis per serving
24 milligrams cholesterol; 208 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 23 grams fat; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse a large porcelain, glass or stainless-steel mixing bowl in hot water and dry thoroughly.
- Step 2
Drop egg yolks in the bowl, add salt, pepper, mustard and a little lemon juice, and beat well.
- Step 3
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.
- Step 4
Add a little lemon juice from time to time to keep mixture workable.
- Step 5
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.
- Step 6
Blanch the greens in boiling water for two minutes. Drain thoroughly, puree and stir into mayonnaise.
- Step 7
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.
Private Notes