WATERCRESS AIOLI
Provided by Linda Wells
Categories dips and spreads
Time 15m
Yield Two-and-a-half to three cups of mayonnaise
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Whisk the pureed watercress into the prepared aioli. Season with salt and pepper to taste.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 27 grams, Carbohydrate 0 grams, Fat 32 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 0 grams, TransFat 0 grams
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