• Eat, Darling, Eat

Green Herb Mayonnaise

(by Patricia Fieldsteel)

The crucial aspect is that the herbs must be fresh. I prefer using store-bought mayonnaise—when I lived in America, I used Hellmann’s—because the preservatives enable it to last longer. You can add or subtract whatever herbs you prefer. The sauce is superb on cool asparagus, as well as on salmon or sliced cold chicken or roast beef sandwiches.

2 c. mayonnaise

1/2 t. Dijon mustard

1 bunch chopped watercress leaves

1 bunch chopped flat-leaf parsley leaves, along with a few chopped stems

1 bunch chopped dill fronds

2 cloves minced garlic

2 bunches of the whites and a small amount of the green of finely chopped scallions

leaves from the sprigs of several branches of thyme

3 leaves chopped basil

1 bunch chopped chives

Put all ingredients in the bowl of a food processor and whoosh until you have a reasonably smooth green sauce. Keep refrigerated in tightly sealed glass jar.

Recent Posts

See All

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme

Shepherd's Pie

(by Emily Berry) 2 Oxo beef bouillon cubes 1/2 pint boiling water 4 t. Bisto gravy granules 1 lb. chopped beef 1 onion, diced 14 oz. can baked beans 5 large potatoes, peeled and cut into quarters. 1 T