Classic Watercress Sauce

What are the benefits of eating watercress sauce?

Watercress is rich in vitamin A (via beta-carotene) and vitamin C, and a source of folate, calcium, iron and vitamin E. A well known classic with fish, a good watercress sauce can be used as the “hero” for a multitude of dishes. By adding the watercress at the end, the majority of health benefits are maintained and deliver a lovely, vibrant colour.

Prep time: 10 minutes Cooking time: 10 mins Serves: 4

Ingredients

1 tbsp butter
2 small shallots, finely diced
75ml dry white wine
100ml vegetable stock
1 bay leaf
50ml double cream
50g watercress, roughly chopped
Vegetable oil

Method

Place a large frying pan over a medium heat. Add in a small splash of vegetable oil, then the butter. Once the butter starts to foam, add in the diced shallots along with a pinch of salt. Fry gently for a few minutes, or until shallots are soft and translucent, then pour in the white wine. Reduce the wine by half, then add in the vegetable stock and bring to a simmer. Stir in the watercress and cook for 30 seconds only before removing from the heat.

Pour the watercress mixture into the bowl of a blender or food processor and blend on high speed. Add in the cream and blend again, then taste and add salt if necessary.

Serve immediately, or chill and keep in the fridge for up to three days, reheating gently to serve.

What recipes can you serve watercress sauce with?

Use it in a range of vegetarian dishes such as squash & Kale spirals
Turn a traditional side into the main event such as with roast potatoes, try this idea using Marmite.
Great with white fish such as roasted cod
Super with salmon, try this quick version
Terrific with trout, this version uses sea trout