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 %
More info

DIABETES Exchange

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

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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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