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Lime-Watercress Sauce (Aioli) for Fish


  • 1 egg yolk

  • 1 T Dijon mustard

  • 1 c. minced watercress leaves

  • 1/2 tsp. salt

  • 1/4 c. green onions, chopped

  • ground black pepper to taste

  • 3-4 T fresh lime juice

  • 3/4 c. veg oil -- olive or canola

  • 1 clove garlic, crushed

  • 2 tsp. lime peel grated

Illustrated Dinner


Puree egg yolk, watercress, green onions, garlic, lime juice, mustard, salt, and pepper in a food processor until smooth. With the machine running, slowly add the oil in a thin stream through feed tube and process until the sauce is thick and smooth. Transfer to a bowl and stir in the lime peel. Cover and refrigerate until ready to use.

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