Green Mayonnaise (Green Goddess Dressing)

Spinach in November

Spinach in November

by Cat, Nov 2007 (Photo, right, from Wikimedia Commons)

See also: MayonnaiseCreamy Salad Dressings & Marinades;

This recipe is from The Vegetarian Epicure, Book 2 by Anna Thomas, and makes about 1 1/2 cups.  It will keep, refrigerated, for up to 2 weeks. 



Ingredients & Equipment:

  • 1 recipe (1 1/2 cups) Mayonnaise or Mayonnaise with Whey
  • 2 Tbsp minced watercress or spinach leaves
  • 2 Tbsp minced fresh parsley
  • 1 to 2 Tbsp minced fresh chives or other fresh herbs, such as basil, tarragon, chervil
  • blender
  • Pint jar with lid


  1. Proceed as for regular mayo, adding the minced herbs to the egg mixture in the blender or food processor.
  2. Give it a good spin before starting to pour in the oil, to make sure the herbs are really minced and not just finely chopped.


  1. The Vegetarian Epicure, Book 2 by Anna Thomas

About Cat

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