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Makes: about 220ml
1 large British Blacktail Egg, yolk only
½ clove garlic, finely grated
1 tbsp white wine vinegar
1 tsp Dijon mustard
50ml olive oil
75ml rapeseed oil
1. Finely chop the watercress, discarding any thick woody stalks and set aside. In a blender or a large, deep jug (if using a stick blender), whisk together the egg yolk, garlic, white wine vinegar and mustard, then season. Turn on the blender motor and slowly, in a thin stream, pour in the olive oil and rapeseed oil, until all incorporated (if using a stick blender, do not move it around more than necessary). Stir in the chopped watercress, then season again. Serve straight away with grilled fish, roast chicken or steak. If the aioli becomes a little thick, loosen with 1 tbsp hot water.
Typical values per serving:
Per 20g serving
This recipe was first published in April 2021.