Watercress Sauce Recipe

Watercress Sauce Recipe

Ingredients

Makes about 1 1/2 cups

• 2 tablespoons olive oil
• 2 tablespoons chopped shallot
• 1 garlic clove, chopped
• 1 tablespoon white wine vinegar
• 1 large bunch watercress
• salt and freshly ground black pepper
• water, if needed

Method

1. In a small saucepan, heat the oil over medium heat
2. Add the shallot and garlic and cook until softened, about 3 minutes
3. Remove from the heat and stir in the vinegar
4. Set aside
5. In a medium saucepan of boiling water, blanch the watercress for about 2 minutes
6. Run under cold water and drain well
7. Transfer the watercress to a blender or food processor
8. Add the shallot mixture and process until smooth
9. Season with salt and pepper to taste
10. Add a small amount of water, a tablespoon at a time, if the sauce is too thick
11. Return the sauce to the saucepan and heat over medium heat until hot
12. Serve immediately
13. If not using right away, cool the sauce to room temperature, transfer to a container, cover and refrigerate until needed
14. Properly stored, the sauce will keep for 2 to 3 days
15. Reheat the sauce in a saucepan over low heat until hot

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Full List of Sauce Recipes