No. 612
Mayonnaise Sauce, Green with Fine Herbs, Printaniere, and Ravigote
Sauce Mayonnaise Verte aux Fines Herbes Printaniere et Ravigote
Pick and wash a handful of chervil, tarragon, chives. burnet and garden water-cress. Blanch them in boiling, salted water for five minutes, then drain, refresh and press well to extract all the water. Pound this thoroughly, adding the juice of one lemon and some ground mustard. Mix this ravigote into a pint of mayonnaise sauce (No. 606), and color it a fine pistache green with some spinach green.