top of page

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.

(Read Crimes in the Family, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page