- May 2010
- Serves 8
- Ready in 15 min
Make the most of fresh watercress, in season in the UK from around April to October.
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.
- 10.3g (1.4g saturated)
- 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
- 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.
Note: this recipe contains raw egg.
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