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GREEN SAUCE

Bring a saucepan of boiling salted water to a boil.  Stir the herbs, watercress and spinach into the water and boil for 2 minutes.  Drain.  Refresh in cold water.  Dry well with paper towels or a dish cloth.  PurŽe the herbs, watercress, and spinach in the bowl of a food processor.  Stir the mayonnaise into the herbs.
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1/2 cup fresh chervil, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh tarragon, chopped
1 cup chopped watercress
1 cup chopped spinach
1 cup mayonnaise
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15
mn
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5
mn
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Serve with fish, shellfish and hard-boiled eggs.
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Ile-de-France
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Sauces
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