- 1 bunch watercress (reserve 4 to 5 sprigs for garnish)
- 1 egg yolk
- ⅛ cup lemon juice
- Salt and pepper to taste
- 1 cup olive oil
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (12 servings)
164 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 15 milligrams cholesterol; 1 milligram sodium
1 1/2 cups
- Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.