Makes: 5 cups

3 ounces blanched spinach
2 ounces blanched parsley
1 tablespoon chopped chervil
1 tablespoon chopped tarragon
1 tablespoon chopped dill
1 tablespoon chopped chives
1 teaspoon chopped shallot
2 tablespoon white wine
1 quart mayonnaise
1 clove minced garlic
1 tablespoon lemon juice


Puree spinach and herbs with 3 tablespoons of mayonnaise. Reduce wine and shallots until liquid is evaporated.
Combine all ingredients with mayonnaise.
Season to taste with salt and pepper.