Watercress mayonnaise

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1. 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.
2. 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.
3. 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.

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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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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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