WATERCRESS AIOLI

Watercress Aioli image

Provided by Linda Wells

Time 15m

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

Number Of Ingredients 10

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

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