Which dishes go well with a watercress sauce?
A well known classic with fish, a good watercress sauce can be used as the “hero” for a multitude of dishes. Why not try one of the following?
Prep time: 10 minutes Cooking time: 10 mins Serves: 4
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
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.
A Vintage recipe from 1985 book “Cooking for One” using mustard and nutmeg
A vegetarian salad from Delia Smith with poached eggs and using tarragon in the sauce