This mayo recipe is great served with warm poached salmon, sea trout or chicken; spooned over halved hard-boiled eggs; or served as a dip with crudités. It keeps in the fridge for 2-3 days.
Ingredients
- 2 large free-range egg yolks, or 3 medium egg yolks, at room temperature
- 1 tsp Dijon mustard (optional)
- 2 tsp white wine vinegar
- ½ tsp salt
- 100ml olive oil
- 200ml sunflower oil
- 75-100g watercress, bunched if possible, large stalks trimmed
Method
- 1. Put the egg yolks, mustard (if using), white wine vinegar and salt into a food processor and blend very briefly to mix.
- 2. Mix the olive oil and sunflower oil together. Turn on the machine again and very slowly trickle the oil through the funnel until you have a thick emulsion. Stop the machine, add the trimmed watercress, and blend once more until well mixed in.
- 3. Spoon the mixture into a bowl, and if it is very thick, mix in a little warm water to loosen it a little. Cover, chill and use within 24 hours.
Nutritional info
Per tbsp: 95kcals, 10.3g fat (1.4g saturated), 0.5g protein, no carbs, no sugar, 0.1g salt
Chef's tip
Note: this recipe contains raw egg.