Recipe courtesy of Kerry Hefferman

Green Mustard Emulsion

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  • Yield: 4 servings
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1/2 cup mayonnaise

1/3 cup warm water

1/2 cup Dijon mustard

1 cup spinach washed, chopped, blanched, shocked in ice water and squeezed


  1. Combine all ingredients in a blender and mix at progressively higher speeds to achieve smooth green sauce. Check seasoning, add more mustard to taste, spoon over chicken.