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I’ve already showed you how to make Saffron Aioli, the first of three utterly addicting dipping sauces found at Cafe Chloe (aka my favorite French restaurant in San Diego). This Watercress Aioli is also part of that trio of dipping sauces. Peppery watercress is blended with green onion, spicy serrano chile, bright lime juice and creamy mayo. The finished sauce is bold and packed with flavor. Enjoy this aioli with crispy French fries, fresh vegetables or as an exotic burger spread. Now you may be wondering if I am going to do a post on the third dipping sauce, a harissa ketchup. My answer… no. The third dipping sauce is simply a mixture of store bought ketchup and fiery harissa. You can usually find harissa at ethnic markets or you can try making it at home. The recipe for Watercress Aioli can be found after the jump.
- 1 bunch watercress
- 1 green onion
- Half of a serrano chile, deseeded and chopped (a little over 1 teaspoon)
- 1 1/2 teaspoons lime juice
- Kosher salt
- White pepper
- 3/4 cup mayonnaise
- Trim watercress from the root end, leaving stems and leaves intact. Run your hands through the stems to see if any are overly tough and woody. If you find any that fit that description, trim and discard. Be sure to give your watercress a good rinse to remove dirt and grit. Dry thoroughly.
- Trim the root end and tips of the green onion. Cut in quarters.
- Add watercress, green onion, serrano chile, lime juice, a pinch of kosher salt and a pinch of white pepper to a food processor. Pulse a few times. Add mayonnaise and process until smooth. Season to taste with additional kosher salt and white pepper if needed.