WATERCRESS AND LEMON MAYONNAISE
CATEGORY : SAUCES & DRESSINGS
ENOUGH FOR :
INGRIEDIENTS
1 large egg
2 teaspoons Dijon mustard
125ml/4fl oz of sunflower oil
125ml/4fl oz of extra virgin olive oil
lemon juice
salt
black pepper
rind of 1 lemon - finely grated
40g/1½oz of watercress leaves - finely chopped
2 teaspoons Dijon mustard
125ml/4fl oz of sunflower oil
125ml/4fl oz of extra virgin olive oil
lemon juice
salt
black pepper
rind of 1 lemon - finely grated
40g/1½oz of watercress leaves - finely chopped
METHOD
Mix the lemon rind with the egg and mustard in a blender. Mix the oils in a jug. With the motor running drizzle the oil through the funnel until thick. Add lemon and salt and pepper. Put in a bowl. Mix the watercress.Tastes refreshing, peppery. Perfect for seafood salads, cold salmon, and chicken.
DUDLEY
A Teledu Opus production for S4C
www.s4c.co.uk/dudley
A Teledu Opus production for S4C
www.s4c.co.uk/dudley