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Add a photoServings: 8
Ingredients
- 2 Large eggs
- 3/4 teaspoon salt
- 1 c. extra virgin olive oil
- Salt to taste
- 1/2 pound fresh spinach leaves; wash/dry
- 1/4 c. loosely packed watercress leaves (no stems)
- 1/4 c. minced fresh parsley
- 2 tbsp. coarsely minced fresh tarragon leaves
- 2 tbsp. minced fresh dill
- 2 tbsp. minced shallots
- 1/4 teaspoon dry mustard
- 3 tbsp. lemon juice
- 1 c. vegetable or possibly safflower oil
Directions
- Mix Large eggs, mustard, salt and lemon juice in food processor bowl. Add in extra virgin olive oil, drop by drop, till mix begins to thicken. Add in oil in a steady stream and process till smooth. Season to taste and chill.
- Bring a small pot of water to a boil, add in spinach, shallots, watercress, and herbs, and boil for 1 minute. Drain and immediately rinse with cool water to stop the cooking. Drain again and pat dry. Finely chop and stir into mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 71g | |
| Recipe makes 8 servings | |
| Calories 266 | |
| Calories from Fat 251 | 94% |
| Total Fat 28.36g | 35% |
| Saturated Fat 4.14g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 256mg | 11% |
| Potassium 173mg | 5% |
| Total Carbs 2.06g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.34g | 0% |
| Protein 2.4g | 4% |
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