|Fresh spinach leaves||1 Cup (16 tbs), well washed|
|Sorrel leaves||2 Cup (32 tbs), well washed|
|Boiling salted water||1 Cup (16 tbs)|
|Dijon mustard||2 Teaspoon|
|White wine vinegar||2 Teaspoon|
|Peanut oil||1 Cup (16 tbs)|
|Finely minced green onions||3 Tablespoon|
|Freshly ground white pepper||To Taste|
Add spinach and sorrel leaves to water and cook 2 to 3 minutes.
Drain thoroughly, pressing out all moisture.
Mince finely and reserve.
In blender or food processor combine eggs, mustard and vinegar; blend until smooth.
With machine on high speed, start adding oil by drops, blending until mixture is thick and smooth.
Add spinach and sorrel mixture with onions and blend until smooth.
Season with salt and pepper to taste.
The sauce can be prepared one or two days ahead of time and chilled.