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Serves: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.
    main ingredients: type of recipe: sauce  cuisine: France  
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