Watercress mayonnaise

Watercress mayonnaise

  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep:
  • More effort
  • Serves 6

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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    Rating: 5 out of 5.1 rating
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