Southern posted 03-10-99 5:46 PM
Green Mayonnaise
2 tablespoons tarragon vinegar
2 eggs
Pinch of salt
Lots of pepper
2 pints olive oil (1 liter)
Chives
Parsley
Scallions (spring onions)
Place vinegar and eggs in food processor. Season well with salt and pepper, then beat until frothy. Then, with the
food processor running at full speed, pour in oil at a slow trickle. Add a tablespoon or two of warm water if it gets too thick.
To make mayonnaise green, add a handful each of chives and parsley, as well as some green ends of scallions,all chopped very fine.
Finally, add about 2 pounds of cold cooked green vegetables (1 kilo), such as peas, broad beans, asparagus tips, and broccoli.
Serves 4.
SOURCE: Veronica Jane O’Mara and Fionnuala O’Reilly, “A Trifle, A Coddle, A Fry: An Irish Literary Cookbook” (Wakefield: Moyer Bell, 1993)