Poached Quails' Egg Salad with Watercress and Tarragon Sauce recipe | Delia Smith

Ingredients

• 18 quails’ eggs
• 2 oz (50 g) watercress, dried on kitchen paper
• ½ teaspoon lemon juice
• freshly milled black pepper
• 1 tablespoon tarragon leaves
• 1 large egg
• ½ teaspoon salt
• 1 small clove garlic, peeled
• 1 level teaspoon mustard powder
• 4 fl oz (120 ml) groundnut oil
• 1 fl oz (25 ml) olive oil
• 1 teaspoon white wine vinegar
• 4 oz (110 g) fresh watercress
• 2 oz (50 g) Rocket leaves
• a few chives, finely snipped