Watercress mayonnaise
Shop-bought mayo isn't a patch on homemade, especially this vibrant, peppery version - gorgeous with poached salmon
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Vegetarian
- Mix together 1 tbsp each lemon juice and white wine vinegar. In a measuring jug, mix 100ml olive oil and 200ml groundnut or vegetable oil.
- In a food processor, whizz 2 egg yolks with 1 heaped tsp Dijon mustard and a generous pinch of salt until fully mixed. With the processor still running, add a few drops of the oil mix, incorporating each drop before adding the next. Now very slowly drizzle the oil in - the mayo should begin to thicken and then stiffen. If the mixture looks too thick, add 1 tsp of your lemon/vinegar mix. Keep adding the oil in the same way, alternating with 1 tsp at a time of the lemon/vinegar mix, until all the oil is incorporated and the mayo is the required consistency. Now whizz in ½ small crushed garlic clove.
- Whizz a 75g bag watercress, leaves and stalks, with the mayo and season. Add a little warm water, lemon juice or vinegar to loosen, if needed. Chill and use within 1 day - great with poached salmon.
Recipe from Good Food magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10870/
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Ingredients
- 1 tbsp each lemon juice and white wine vinegar
- 100ml olive oil
- 200ml groundnut or vegetable oil
- 2 egg yolks
- 1 heaped tsp Dijon mustard
- ½ small crushed garlic clove
- 75g bag watercress , leaves and stalks
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Poached salmon with green herb & mustard sauce
A healthy poached salmon supper with punchy spring flavours
12
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Vegetarian
Ingredients
- 1 tbsp each lemon juice and white wine vinegar
- 100ml olive oil
- 200ml groundnut or vegetable oil
- 2 egg yolks
- 1 heaped tsp Dijon mustard
- ½ small crushed garlic clove
- 75g bag watercress , leaves and stalks
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14 May 2009
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28 May 2009
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