WATERCRESS AIOLI

By BobD

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
• 1/2 bunch watercress

Details

Servings 2
Adapted from events.nytimes.com

Preparation

Step 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.

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.

Whisk the pureed watercress into the prepared aioli.

Season with salt and pepper to taste.