Watercress mayonnaise

Shop-bought mayo isn’t a patch on homemade, especially this vibrant, peppery version – gorgeous with poached salmon

  • Prep:15 mins
  • Serves 6
  • More effort

Nutrition per serving

  • kcal 0
  • fat 0g
  • saturates 0g
  • carbs 0g
  • sugars 0g
  • fibre 0g
  • protein 0g
  • salt 0g


  • 1 tbsp each lemon juice and white wine vinegar
  • 100ml olive oil
  • 200ml groundnut or vegetable oil
  • 2 egg yolks
  • 1 heaped tsp Dijon mustard
  • ½ small crushed garlic clove
  • 75g bag watercress, leaves and stalks


  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. 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. 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.

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