Watercress Buttermilk Sauce
|Garlic||1⁄2 Clove (2.5 gm)|
|Watercress leaves||1⁄2 Cup (8 tbs), rinsed|
|Buttermilk||1⁄2 Cup (8 tbs)|
|1% fat cottage cheese||1⁄2 Cup (8 tbs)|
|Plain dry bread crumbs||2 Tablespoon|
|Dijon mustard||1⁄2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Hot red pepper sauce||3 Drop|
|Salt||1⁄8 Teaspoon (To Taste)|
1 In a food processor or blender, whirl the garlic, watercress, buttermilk, cottage cheese, breadcrumbs, mustard, lemon juice, red pepper sauce, and salt for 30 seconds or until smooth.
Chill forat least 1 hour; will keep, covered and refrigerated, for up to 3 days.