Watercress Aioli

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
• ½ bunch watercress

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1962 calories; 219 grams fat; 23 grams saturated fat; 0 grams trans fat; 148 grams monounsaturated fat; 42 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 92 milligrams cholesterol; 1893 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Two-and-a-half to three cups of mayonnaise

Preparation

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.
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.
3. Whisk the pureed watercress into the prepared aioli. Season with salt and pepper to taste.

15 minutes