Watercress Aioli

Name: Watercress Aioli
Total time: 15 min
Yield: Two-and-a-half to three cups of mayonnaise
Ingredients: 2 egg yolks; 1 tablespoon Dijon mustard; 2 tablespoons red-wine vinegar; Juice of 1/2 lemon; 1 clove garlic, minced; 1 cup olive oil; 1 cup safflower oil, or another neutral oil; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 bunch watercress

By Linda Wells

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:Two-and-a-half to three cups of mayonnaise

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

Ingredient Substitution Guide

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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.