Watercress Mayonnaise

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 bunch watercress, packed leaves 120 g
3/4 cup mayonnaise 180 g
4 tsp Dijon mustard 20 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 pinch salt 0.1 g

Before you start

A blender or food processor will be very useful to prepare this recipe.

Method

Blend all the ingredients for the mayonnaise in a food processor until the mixture is smooth.

Nutrition Facts Table

per 1 serving (30 g)

Amount

% Daily Value

Calories

110

Fat

12 g

18 %

Saturated 1.8 g
+ Trans 0 g

9 %

Cholesterol

10 mg

Sodium

110 mg

5 %

Carbohydrate

1 g

0 %

Fibre

0 g

0 %

Sugars

0 g

Net Carbs

1 g

Protein

0 g

Vitamin A

10 %

Vitamin C

8 %

Calcium

1 %

Iron

1 %

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Fats 2 ½

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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Sauces & Dips

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