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Watercress Sauce

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Ingredients
  Watercress 3 Ounce (1 Bunch)
  Water 1 Quart
  Whipping cream 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Strained lemon juice 1 Tablespoon
  Butter 1⁄2 Cup (8 tbs), chilled (Preferably Unsalted)
  White pepper To Taste
  Salt To Taste
Directions

Rinse watercress; strip leaves from stems.
Discard stems.
Place leaves in a colander.
Pour about 1 quart boiling water over leaves until wilted.
Rinse under cold running water; pat dry with paper towels.
In a blender or food processor fitted with a steel blade, puree leaves; set aside.
In a medium saucepan, combine cream, wine and 1 tablespoon lemon juice.
Stirring frequently, simmer over medium heat until reduced to 1/2 cup.
Remove from heat.
Cut cold butter into about 10 pieces.
Whisk butter into cream mixture, one piece at a time.
Butter must not melt but should develop into an emulsified sauce.
Quickly whisk in watercress puree.
Season with white pepper, lemon juice and salt, if desired.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Vegetable

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