This is a recipe from the British “Delicious” magazine that I have tweaked. It is delicious with warm or cold poached salmon or chicken, used as a crudite dip or even spooned over hard boiled eggs.It keeps in the fridge for 2 -3 days.
Watercress is available in Los Angeles in the better supermarkets and usually comes in bunches. It has a peppery strong flavor and is incredibly rich in iron and anti oxidents
Serves 8
2 extra large organic egg yolks, at room temperature
1 tsp good Dijon mustard (I love Edmund Faillot)
2 tsp white wine vinegar
1 clove garlic, crushed
1/2 tsp salt
3 & 1/2 fl oz olive oil
7 oz sunflower oil
about 4 oz watercress, bunched if possible, with large stalks trimmed
optional- small handful fresh basil
Put the egg yolks, mustard, garlic, white wine vinegar and salt in a food processor and blend very briefly to mix.
Mix the olive oil and sunflower oils together.
Turn on the machine again and very slowly trickle the oil through the funnel of the food processor until you have a thick emulsion.
Stop the machine and add the trimmed watercress (and fresh basil if using), blend once more until well mixed in.
Spoon into a bowl and if it’s too thick mix in a little water to loosen.
Cover and chill.