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Ingredients
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
Juice of ½ lemon
1 clove garlic, minced
1 cup olive oil
1 cup safflower oil, or another neutral oil
1 teaspoon baking soda
1 teaspoon salt
½ bunch watercress
Nutritional analysis per serving
1 gram carbs; 21 milligrams cholesterol; 283 calories; 21 grams monosaturated fat; 6 grams polyunsaturated fat; 3 grams saturated fat; 32 grams fat; 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