How to Make "Spring-Pretty" Green Mayonnaise

A whole new way to think of mayonnaise. Just take your favorite mayo and blend it with fresh spinach and fresh herbs. It's a whole new taste!

Green Mayonnaise
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Hitting self in forehead, “Why didn’t I think of this?”

Gaining acceptance, “This is why chefs are chefs.”

Smiling with gratitude, “I’m just glad someone thought of this.”

And then I made a sandwich.

Close your eyes and imagine a dollop or a schmear of mayonnaise, not just greener but fresher and brighter too. That’s the idea of Green Mayonnaise.

ALANNA’s TIPS So far, for herbs, I’ve used a combination of dill, mint and thyme. (I like it so much, I keep using the same ones!) Just ‘one’ herb would be fine but a mixture of herbs really, um, ‘mixes it up’, making it hard to identify just one flavor, almost inventing an herb that’s entirely new. It’s not too late to plant herbs in pots! Here's how I do it and the challenge is to Never Buy Fresh Herbs Again.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!


Mayo, yes, but green and fresh and bright
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 1/2 cup mayonnaise
  • 1/2 cup mayonnaise (my favorite is Hellman’s low-fat mayonnaise)
  • 1/4 cup packed baby spinach (just the leaves, no stems)
  • 2 tablespoons fresh mixed herbs

Mix until smooth in a mini food processor.

Green Mayonnaise will keep for two or three days but it’s best to make a new batch whenever one’s needed.

Use Green Mayonnaise whenever plain mayonnaise is called for, the old favorites like potato salad, coleslaw and egg salad but also spread on sandwiches and as a quick dip for fresh vegetables.

NUTRITION ESTIMATE Per Tablespoon: 32 Calories; 3g Tot Fat; 0g Sat Fat; 3mg Cholesterol; 16mg Sodium; 1g Carb; 0g Fiber; 1g Sugar; 0g Protein; Weight Watchers Old Points 1, PointsPlus 1
Adapted from Café Osage Potato Salad from Chef Dave Kirkland of Café Osafe at Bowood Farms as published in my weekly column in the St. Louis Post-Dispatch.

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© Copyright 2011 Kitchen Parade

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. kirsten5/24/2011

    Alanna, this looks yummy. How would you adapt this to frozen spinach? I've got a bag (not a box, I used all of those up) of frozen spinach in my freezer. If I don't use it before we move next month, it will go to the food bank.

  2. Hi Kirsten! Well first I'd pad myself on the back for getting so close to the bottom of the barrel, as they say, food-wise. How fun it will be to start from scratch after moving! But if it were me, I'd wait to make this with fresh spinach, perhaps checking out the recipes for spinach recipes for what you've got, I bet the kids might like the Personal Pan Lasagnas. Hugs!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna