Watercress Aioli
- Total Time
- 15 minutes
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Ingredients
- 2egg yolks
- 1tablespoon Dijon mustard
- 2tablespoons red-wine vinegar
- Juice of ½ lemon
- 1clove garlic, minced
- 1cup olive oil
- 1cup safflower oil, or another neutral oil
- 1teaspoon baking soda
- 1teaspoon salt
- ½bunch watercress
Nutritional analysis per serving (14 servings)
283 calories; 32 grams fat; 3 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 105 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have all the ingredients at room temperture. Combine the egg yolks, mustard, red-wine vinegar, lemon juice and garlic in a bowl and whisk well. Slowly add the olive oil, whisking constantly. Then whisk in the safflower oil until the mayonnaise reaches a desirable consistency (you may not need the safflower oil at all). Should the mayonnaise become too thick, simply whisk in a tablespoon of warm water. Set aside.
- Step 2
Add the baking soda and salt to a large pot of water. Have a bowl of ice water ready. Bring the pot of water to a rolling boil and toss in the watercress. When the watercress has wilted, drain and immediately plunge it into a bowl of ice water. Drain well, squeezing out all excess water. Puree the watercress in a food processor or blender, using quick on-and-off pulses.
- Step 3
Whisk the pureed watercress into the prepared aioli. Season with salt and pepper to taste.
Private Notes