Watercress Aioli

• 2 egg yolks
• 1 tablespoon Dijon mustard
• 2 tablespoons red-wine vinegar
• Juice of 1/2 lemon
• 1 clove garlic, minced
• 1 cup olive oil
• 1 cup safflower oil, or another neutral oil
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 bunch watercress

1. Have all the ingredients at room temperture.
2. Combine the egg yolks, mustard, red-wine vinegar, lemon juice and garlic in a bowl and whisk well.
3. Slowly add the olive oil, whisking constantly.
4. Then whisk in the safflower oil until the mayonnaise reaches a desirable consistency (you may not need the safflower oil at all).
5. Should the mayonnaise become too thick, simply whisk in a tablespoon of warm water.
6. Set aside.
7. Add the baking soda and salt to a large pot of water.
8. Have a bowl of ice water ready.
9. Bring the pot of water to a rolling boil and toss in the watercress.
10. When the watercress has wilted, drain and immediately plunge it into a bowl of ice water.
11. Drain well, squeezing out all excess water.
12. Puree the watercress in a food processor or blender, using quick on-and-off pulses.
13. Whisk the pureed watercress into the prepared aioli.
14. Season with salt and pepper to taste.

egg yolks, mustard, redwine vinegar, lemon, clove garlic, olive oil, safflower oil, baking soda, salt, watercress

Taken from cooking.nytimes.com/recipes/3197 (may not work)