Watercress mayonnaise

• lemon juice tbsp

  and white wine vinegar

• olive oil↗100ml ml
• groundnut or vegetable oil↗200ml ml
• egg yolks↗2
• Dijon mustard tsp
• garlic clove
• watercress g

  leaves and stalks

Step-by-step instructions

1. 1

   Mix together 1 tbsp each lemon juice and white wine vinegar. In a measuring jug, mix 100ml olive oil and 200ml groundnut or vegetable oil.

2. 2

   In a food processor, whizz 2 egg yolks with 1 heaped tsp Dijon mustard and a generous pinch of salt until fully mixed. With the processor still running, add a few drops of the oil mix, incorporating each drop before adding the next. Now very slowly drizzle the oil in – the mayo should begin to thicken and then stiffen. If the mixture looks too thick, add 1 tsp of your lemon/vinegar mix. Keep adding the oil in the same way, alternating with 1 tsp at a time of the lemon/vinegar mix, until all the oil is incorporated and the mayo is the required consistency. Now whizz in ½ small crushed garlic clove.

3. 3

   Whizz a 75g bag watercress, leaves and stalks, with the mayo and season. Add a little warm water, lemon juice or vinegar to loosen, if needed. Chill and use within 1 day – great with poached salmon.