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Serves: 6
Total Calories: 169

1/2 spinach thawed
1 egg
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 tablespoon lemon juice fresh
2 tablespoons scallion minced
2 tablespoons parsley minced fresh
1/2 teaspoon dill weed dried
1/2 cup vegetable oil

Put all ingredients except oil in blender or food processor purée. Slowly add oil while machine is running. Taste for additional seasoning. Serve warm or chilled over the mousse.

Note: This sauce is also delicious with cold meats or heated and served over pasta.

Nutritional Facts:

Serves: 6
Total Calories: 169
Calories from Fat: 164

More Recipes from the Holiday Cookbook Cookbook:
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Easy Hollandaise Sauce
Hard Sauce (used with Baked Plum Pudding)
Honeyed Chocolate Sauce
Hot Fudge Sauce
Lemon Sauce
Lemon Sauce For Steamed Plum Pudding
Maple-Walnut Topping
Mustard Sauce
Salsa Verde (used with Cold Fish Mousse)
Sauce Dugléré (used with Hot FishMousse)
Smoky Barbecue Sauce
Spicy Butter Sauce