Green Mayonnaise Recipes

Steps:

• 1. open can.
• 2. place beans in sauce pan with onion.
• 3. cook till it boils, take off stove.
• 4. drain of liquid and put in small bowl, add the mayonnaise and salt and pepper. Enjoy

Steps:

• In a food processor, pulse the basil, parsley and scallions until finely chopped. Add the cheese and anchovies and process to a paste consistency. Add the mayonnaise and puree until smooth. Season with pepper.

Steps:

• Pulse arugula, herbs, yogurt, mayonnaise, and oil in a food processor until smooth. Pulse in lemon juice to taste; season with salt and pepper.

Steps:

• For the basil mayonnaise: Pulse the basil, mayonnaise, lemon juice and mustard in a food processor until smooth. Season with salt and pepper. Cover and refrigerate until needed.
• For the fried tomatoes: Season the tomatoes with salt and pepper. Place the flour in a shallow dish. Whisk together the buttermilk and hot sauce in another shallow dish. Whisk together the panko and cornmeal in a third shallow dish. Working with 1 slice of tomato at a time, coat the tomato first in the flour, then in the buttermilk and then finally in the cornmeal. Repeat this process with the remaining slices.
• Add enough vegetable oil to a large skillet to coat the bottom and heat over medium to medium-high heat. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Drain on paper towels. Serve the tomatoes warm with the basil mayonnaise.

Steps:

• Put the chives, tarragon, parsley, vinegar, egg and garlic into a blender or food processor. Add the mustard and one tablespoon olive oil. Process for 10 seconds, then add the oils in a thin stream very slowly while you process. Keep adding oil until the mayonnaise is thick.
• Season and refrigerate.

Steps:

• In a food processor, combine mayonnaise, garlic, chile, and lime juice. Blend until smooth. Season with coarse salt and ground pepper.

Steps:

• In a blender or food processor, blend together the mayonnaise, sour cream, scallion, anchovy paste, parsley, 2 tablespoons chives, tarragon, and 2 teaspoons lemon juice, stopping and scraping down the sides occasionally, and blending until the dressing turns green. Taste and blend in the remaining tablespoon chives and 1 teaspoon lemon juice, if desired. Season the dressing with freshly ground black pepper. DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 4 days.

Steps:

• Place all ingredients, except mayonnaise, in a blender jar and process until smooth.
• Stir into mayonnaise and whisk until smooth. Makes 2 1/2 cups.

Steps:

• Mix thoroughly.
• Chill for a minimum of three hours.
• Use as dip or dressing.