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Source: Outdoor Entertaining
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes 2 1/2 cups
For watercress-flavored mayonnaise take 2 cups watercress leaves and 1 quantity of the above mayonnaise recipe. Place watercress leaves in boiling, salted water. Leave for 1 minute (or until water re-boils) and drain. Place in ice-cold water. Drain thoroughly, pressing out excess water. Blend until it is a smooth puree and either stir into mayonnaise or blend in while mayonnaise is in the processor.
6 egg yolks
2 teaspoons dijon mustard
1 tablespoon lemon juice
1 cup olive oil
1 cup peanut oil
Place egg yolks, mustard, and lemon juice in the bowl of a food processor. Process for 1 minute. Combine the 2 oils and, with motor running, gradually add the oil in a thin steady stream and process until mayonnaise is thick. Store in a jar and seal. Will keep in the refrigerator for 2 weeks. Season to taste with salt and white pepper.

Serving Size = 1 Tablespoon

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 1/2 cups
Calories: 105
Fat. Total: 12g
% Cal. from Fat: 103%
Cholesterol: 32mg
Sodium: 66mg
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