Save to your scrapbook

    Watercress aioli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Watercress aioli

    • Gluten Free
    • Vegetarian
    • Preparation time: 15 minutes

    Makes: about 220ml


    50g watercress
    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars