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    Watercress and Tarragon Mayonnaise

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    Watercress and Tarragon Mayonnaise

    Salmon and mayonnaise is a classic combination that is rich but wholly delicious. This slightly peppery, herb-flecked mayonnaise also complements the Cauliflower and Green Bean Salad. Any leftover mayonnaise would be delicious in sandwiches of cold salmon, or used to dress a potato salad.

    • Preparation time: 30 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6 - 8


    • 1 bunch or 1 pack fresh watercress, stems trimmed
    • 2 large free range egg yolks, at room temperature
    • Maldon Sea Salt and freshly ground black pepper
    • Up to 400ml Waitrose light olive oil
    • 1-2 tsp lemon juice
    • ½ tsp Dijon mustard
    • 1-2 tsp chopped fresh tarragon
    • 2 tbsp salted capers, rinsed (optional)


    1. Bring a pan of water to the boil and drop in the watercress. Boil for 30 seconds, then drain and immediately rinse under cold running water. Squeeze dry, then chop finely and set aside.
    2. Place the egg yolks in a bowl with a pinch of salt. Stand the bowl on a damp cloth to prevent it shifting and gradually whisk in about 150ml of the oil, a little at a time. Whisk in a few drops of lemon juice, then add the remaining oil in a thin stream, whisking constantly. When the mayonnaise is very thick (you may not need to use all the oil), whisk in the mustard, lemon juice to taste and seasoning.
    3. When ready to serve, stir in the chopped watercress, fresh tarragon and capers if using.
    4. Note: Because this dish contains uncooked egg, it is not suitable for the young, pregnant women, elderly people or those whose immune systems are weak.

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    Cook's tips

    You can make this up to the end of step 2 and refrigerate for up to four days. Take the mayonnaise out of the fridge at least 30 minutes before serving to bring it back to room temperature. Whisk in the remaining ingredients just before serving.


    Average user rating

    3 stars