200 g/7 oz spinach
1 fresh sprig tarragon
2 bunch watercress
1 quantity Mayonnaise


1.Cook the spinach in a little salted, boiling water for 5 minutes, then drain and leave to cool.
2.When cool, place the spinach, tarragon and watercress in a food processor and process to a purée.
3.Stir the purée into the mayonnaise until the mixture is an even green colour.
4.Season with salt to taste.
5.For poached fish or hard-boiled eggs.

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