Classic Watercress Sauce

Calories: 143 Preparation: 15 mins Cooking: 10 mins Serves: 4
Classic Watercress Sauce


  • 25g/1oz butter
  • 2 small shallots, very finely chopped
  • 1 stick celery, very finely chopped
  • ½ glass dry white wine
  • 750ml / 1.25 pint vegetable stock
  • 1 bay leaf
  • 150ml/¼ pint carton single cream
  • 2 x 85g/3oz packs watercress, chopped


Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.

Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.

Fat: 13g Saturated Fat: 8g Carbohydrate: 2g Protein: 3g Fibre: 1g Salt: 0.3g

Comments (1)

1. Posted November 22, 2014 by Tessa

This sauce is very thin, more like a soup. Don’t understand why it has so much stock in it.

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