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PrintWATERCRESS MAYONNAISE
Serves :
10
Preparation Time :
Preparation Method :
- Mix together the corn flour, celery seed, mustard and salt in a small heavy-based saucepan.
- Beat in the milk, a little at a time, and cook over a low heat, stirring constantly, until the mixture thickens.
- Continue to cook for 2 minutes. Cool slightly, add the beaten egg yolks and cook for a further 2 to 3 minutes.
- Remove from the heat and stir in the vinegar. Place in a blender or food processor with the watercress and blend.
- Chill before serving. The mayonnaise may be refrigerated for 2 to 3 days.
INGREDIENTS
- 3 tablespoons corn flour
- 2 teaspoon celery seed
- 2 teaspoon dried mustard
- 2 teaspoon salt
- 500 ml skimmed milk
- 4 egg yolks, beaten
- 100 ml vinegar
- 2 bunch watercress, washed
7 comments for “Watercress Mayonnaise”
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