Watercress Aioli

1. 1

   Have all the ingredients at room temperture.

2. 2

   Combine the egg yolks, mustard, red-wine vinegar, lemon juice and garlic in a bowl and whisk well.

3. 3

   Slowly add the olive oil, whisking constantly.

4. 4

   Then whisk in the safflower oil until the mayonnaise reaches a desirable consistency (you may not need the safflower oil at all).

5. 5

   Should the mayonnaise become too thick, simply whisk in a tablespoon of warm water.

6. 6

   Set aside.

7. 7

   Add the baking soda and salt to a large pot of water.

8. 8

   Have a bowl of ice water ready.

9. 9

   Bring the pot of water to a rolling boil and toss in the watercress.

10. 10

    When the watercress has wilted, drain and immediately plunge it into a bowl of ice water.

11. 11

    Drain well, squeezing out all excess water.

12. 12

    Puree the watercress in a food processor or blender, using quick on-and-off pulses.

13. 13

    Whisk the pureed watercress into the prepared aioli.

14. 14

    Season with salt and pepper to taste.

No additional tips available.