Mayonnaise Sauce, Green

Ingredients

• 2 large Egg yolks (Room temperature)
• 250 ml Vegetable oil or light olive oil (Approximately 1 cup)
• 1 tbsp White wine vinegar or lemon juice
• 0.5 tsp Dijon mustard or mustard powder (Optional, helps emulsification)
• 0.5 tsp Salt
• 0.25 tsp White pepper or cayenne
• 100 grams Fresh spinach leaves (For natural coloring)
• 500 ml Water (For blanching)

Instructions

1. 1Bring a small pot of water to a boil. Add the fresh spinach leaves and blanch for 30 seconds until wilted and bright green. Immediately drain and transfer to a bowl of ice water to stop the cooking.
2. 2Squeeze as much water as possible out of the spinach. Place the spinach in a mortar and pestle or small blender with 1 teaspoon of the oil. Mash or blend until a smooth, dark green paste forms. Press this paste through a fine sieve to extract the green coloring liquid. Set aside.
3. 3In a clean mixing bowl, whisk together the egg yolks, salt, pepper, and mustard (if using) until the mixture is thick and creamy.
4. 4Add the oil drop by drop initially, whisking constantly. Once the emulsion begins to form and thicken, you can increase the oil flow to a thin, steady stream. Continue whisking vigorously until all oil is incorporated and the sauce is thick.
5. 5Whisk in the vinegar or lemon juice to thin the sauce slightly and add brightness. Finally, stir in the prepared spinach coloring gradually until the desired shade of green is achieved. Refrigerate for at least 10 minutes to let the texture set.