![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Watercress mayonnaise
- Published: 30 Apr 10
- Updated: 18 Jun 24
Make the most of fresh watercress, in season in the UK from around April to October.
![Watercress mayonnaise](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/486765-1-eng-GB_watercress-mayonnaise-768x1022.jpg)
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.
Or, see our straightforward classic mayonnaise instead.
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
- Put the egg yolks, mustard (if using), white wine vinegar and salt into a food processor and blend very briefly to mix.
- 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.
- 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.
- Recipe from May 2010 Issue
Nutrition
- Calories
- 95kcals
- Fat
- 10.3g (1.4g saturated)
- Protein
- 0.5g
- Carbohydrates
- -
- Salt
- 0.1g
delicious. tips
Note: this recipe contains raw egg.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter