1 c. parsley
1 c. watercress
6 lg. spinach leaves
4 lg. sorrel leaves
3 fresh sprigs tarragon
1 1/4 c. mayonnaise

Remove parsley stems. blanch parsley, watercress, spinach, tarragon leaves and sorrel for 2 minutes in boiling water. Drain, plunge immediately into ice water. Shake well and pat dry in a clean towel. Mash them well, use blender or mortar and pestle, then put through a strainer or food mill until ground up very fine. Add to the mayonnaise and blend well. Add pepper to taste if necessary.