Watercress mayonnaise
Shop-bought mayo isn't a patch on homemade, especially this vibrant, peppery version - gorgeous with poached salmon
Basic mayonnaise
- Preparation and cooking time
- Prep:
- More effort
- per tablespoon
Skip to ingredients
- 2 egg yolks
- 1 tbsp Dijon mustard
- 250ml sunflower oil
- 2 tsp white wine vinegaror lemon juice
Nutrition: per tbsp
- kcal118
- fat13g
- saturates2g
- carbs0.1g
- sugars0.1glow
- fibre0g
- protein0.3g
- salt0.02g
Method
step 1
Tip the egg yolks and mustard into a bowl, season with salt and pepper and whisk together until completely combined. Whisking constantly, add a small drop of oil and whisk until completely combined, then add another drop and continue a drop at a time until the yolks and oil combine and start to thicken. Once you’re confident the oil and eggs are coming together you can add the oil a bit more at a time, but be patient, as adding the oil too quickly will cause the mayonnaise to split and curdle.
step 2
Once all the oil has been whisked into the eggs and you have a thick, spoonable mayonnaise, whisk in the vinegar or lemon juice and season to taste. Will keep in the fridge for two days.
