Watercress mayonnaise

Watercress mayonnaise

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Cooking time

Prep: 15 mins

Skill level

Moderately easy

Servings

Serves 6

Shop-bought mayo isn't a patch on homemade, especially this vibrant, peppery version - gorgeous with poached salmon

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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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Method

  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.

Recipe from Good Food magazine, June 2009

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Comments

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Fleming225's picture

Moreover, a scrap of a mustard might likewise be added to grind its spice, another further settle the emulsion. Mustard houses narrow sums of lecithin. If stream is added to the yolk it can emulsify another fuel, thus making more mayonnaise. Thank you. mba admission essays

Fleming225's picture

Moreover, a scrap of a mustard might likewise be added to grind its spice, another further settle the emulsion. Mustard houses narrow sums of lecithin. If stream is added to the yolk it can emulsify another fuel, thus making more mayonnaise. Thank you. mba admission essays

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jaffaa's picture

Does anyone know if this can be frozen?

amandah's picture

I've never made mayonnaise before and didn't realise how easy it was! The watercress adds a real pepper punch to this but go easy on the garlic! I served with a roast chicken and new pots for a summery, light Sunday roast.

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