Watercress-Miso Mayo


Preparation info

  • 2 generous

    • Difficulty


Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About

Make sure that all ingredients are at room temperature


  • 1 handful watercress, stems removed, or spinach
  • 2 egg yolks
  • ¼ cup (60 ml) fresh lemon juice
  • 2 teaspoons white miso
  • Sea salt and freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • About cups (300 ml) sunflower oil


Serve with fish—for example, the salmon. Or use it for a seafood cocktail. In any case, you’ll find a way to use this.

In a blender, process the watercress with the egg yolks, lemon juice, and miso until smooth, adding a tiny bit of salt and pepper if you wish. Miso is also salty, so beware.

Add the oil in a thin trickle, while pulsing the blender at the lowest speed. This way you’ll prevent the mayonnaise from curdling. When the mayonnaise begins to thicken, you can add the oil a bit more quickly. Taste whether the flavor is balanced: Sometimes you may want to add some more salt, or only some lemon juice.

Cover the miso mayo and put in the refrigerator until use.