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Green Mayonnaise


Take some green herbs, such as chervil, tarragon, chives, parsley, a leaf of spinach, lettuce or watercress, and pound them in a mortar with a little lemon-juice. Express the juice and add it to the Mayonnaise. It is then called Ravigote sauce. Mashed green peas may be used to give color and also more consistency to the sauce when it is to be used to cover cold fish. A little vegetable green coloring can be added if the color is not sufficiently deep, but a delicate color is preferable.


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The Century Cook Book (1901).

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