1/2 c. spinach leaves, pressed in cup
1/2 c. chopped parsley
1 lg. green onion, chopped
1/2 tsp. tarragon
1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. dry mustard
2 tbsp. white wine vinegar
1 egg
1 c. oil

Place spinach, parsley, green onion, herbs, salt, mustard, vinegar, and egg in a blender. Whirl until liquid is formed. Continue to blend while removing blender top. Pour in oil in a gentle stream. When sauce begins to thicken, add oil at a faster pace. Place sauce in refrigerator to chill. Makes about 1 2/3 cups.