This peppery mayonnaise with its zingy flavour deserves its place in the culinary spotlight. The rich green of its leaves gives this sauce a most beautiful and lasting minty green colour which will add a touch of spring to your table. Serve with salmon or beef, with quails’ eggs or chips, or as a dip. This will keep in the fridge for a few days in a screwtop jar.
150g watercress, or 100g of watercress and 50g of rocket or parsley
5 tbsps home made mayonnaise or good quality ready made
2 tbsps natural yoghurt
1 tsp French mustard
1 tsp capers, rinsed and dried (optional)
salt and pepper
Place the watercress in the Inner or Large Dualit Bowl fitted with its Chopping Blade, and whiz until roughly chopped.
Scrape the leaves down the sides of the bowl with the spatula, add the mayonnaise, yoghurt, mustard and capers, and smooth together with a quick whiz. Do not over mix.
Add salt and pepper to taste.
Tip into a pretty bowl to use as a dip.
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