(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.