Yield: 4 servings
Measure | Ingredient |
---|---|
1 large | Beet; roasted, peeled and |
\N \N | ; quartered |
2 \N | Cloves roasted garlic; can be roasted at |
\N \N | ; the same time the |
\N \N | ; beet is |
1 cup | Best quality mayonnaise |
1 teaspoon | Fresh lemon juice |
\N \N | Salt and pepper; to taste |
\N \N | ***INGREDIENTS FOR HOMEMADE HONEY |
\N \N | ; MUSTARD*** |
½ cup | Dijon mustard |
1 tablespoon | Honey |
¼ pounds | Spinach leaves |
1 tablespoon | Shallot; chopped |
2 tablespoons | Fresh flat-leaf parsley |
2 teaspoons | Fresh lemon juice |
1 cup | Mayonnaise |
\N \N | Salt and freshly ground pepper |
INGREDIENTS FOR BEET MAYONNA
INGREDIENTS FOR SPINACH MAYO
How to Prepare the Beet Mayonnaise: Place the beet, mayonnaise and lemon juice in a blender and blend until smooth. Season with salt and pepper, to taste.
How to Prepare the Homemade Honey Mustard: Mix in a small bowl until combined.
How to Prepare the Spinach Mayonnaise: Blanch spinach, shallot and parsley in boiling salted water for 1 minute.
Drain and rinse under cold water. Pat dry with paper towels. Place the herbs, lemon juice and mayonnaise in a blender and blend until smooth.
Season with salt and pepper to taste.
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.