How to make watercress sauce

If you’re looking for a sophisticated dish that will impress your guests without having to learn hundreds of culinary techniques, try our watercress sauce!

This is the perfect watercress sauce for salmon

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:

1. In a pan, warm a splash of vegetable oil over a medium heat, then add the butter. As the butter begins to foam, add the shallots and a pinch of salt.

2. Fry the shallots until they are soft and translucent, this should only take a few minutes. Pour the white wine in the pan and cook until the sauce is reduced by about half. Add the vegetable stock and bring to a gentle simmer.

3. Add the watercress but only cook for 30 seconds before taking the pan off the heat.

4. Using a blender or food processor to blitz the mixture at high speed until combined. Pour in the cream and blend again until smooth – season to taste.

Serve warm over delicious flaky salmon, or store in the fridge for up to 3 days.