Yogurt Green Sauce

1/2 cup (1 dL) Green Mayonnaise * 1/2 cup (1 dL) yogurt 1 tablespoon capers, drained Fresh lemon juice Salt to taste Freshly ground pepper 1 tablespoon fresh chopped herbs



Beat the mayonnaise and yogurt together. Add the capers and a few drops of lemon juice to taste, and salt and pepper. Sprinkle on fresh herbs.



Green Mayonnaise (Machine Made): This must be used within a few days; after that the greens tend to turn sour. If you plan to keep it longer, blanch the greens for a minute in boiling water, then squeeze dry before using.



3/4 cup (1 3/4 dL) fresh greens: parsley, watercress, young spinach leaves



1/4 cup (1/2 dL) fresh herbs: basil, tarragon, chervil, or 2 tablespoons dill, or 1 tablespoon of dried herbs (1 teaspoon if using dried dill)



1 egg



1 egg yolk



Freshly ground pepper to taste



1 cup (1/4 L) olive, peanut, or vegetable oil (or a combination)



1.5 tablespoons mild vinegar or lemon juice or a combination



Salt to taste



Place the greens and the herbs with the egg, egg yolk, and pepper in an electric blender or food processor and blend until the greens are pureed. Start adding the oil in a slow, thin stream until the mixture becomes too thick, then add the vinegar and/or lemon juice and continue until all the oil is used up. If too thick add a small amount of boiling watter. Taste, add salt, and refrigerate in a covered jar or bowl until needed.



(1.5 cups)



The Fannie Farmer Cookbook