Green Mayonnaise

• ¼ pint very thick mayonnaise
• handful of young spinach leaves
• handful

Blanch all the greenery for two or three minutes in boiling salted water. Squeeze dry and pulverize. You should now have a dark green purée. Put it in a fine sieve to drain the water off.

Just before serving stir it carefully into the mayonnaise. It makes the most beautiful speckled, pale green sauce.