Recipes from the Grapevine Cottage

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Green Coriander Mayonnaise

Another winner from wine guy Tom Landshof. He brought some of this mayonnaise in for us to try... oh, wow!


1 cup baby spinach leaves, firmly packed
1 cup parsley, stems removed
2 cloves garlic
1 cup cilantro, stems removed
1 1/2 teaspoon ground coriander seed
1 teaspoon lemon juice
1 cup light mayonnaise (I use Hellmann’s)
1/2 cup plain yogurt


1. Blanch parsley and spinach for 5 seconds. Run cold water over it in a colander and dry with paper towels.

2. In a food processor with the motor on mince garlic. Add spinach, parsley and cilantro, and chop. Add coriander, lemon juice, mayonnaise and yogurt and process until bright green. Add salt to taste. Chill at least two hours.

3. Serve mayonnaise on top of poached salmon. Garnish with a sliver of red pepper or some chives.

Notes: You can serve this as cold poached salmon for a luncheon or warm for dinner.
Clam juice can be substituted for fish stock. I also use the leftover liquid from steamed mussels that I save in the freezer.
The cilantro is not overpowering. However, I am going to try this with fresh basil as a substitute for those who do not like cilantro.