|Watercress||3 Ounce (1 Bunch)|
|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|
Rinse watercress; strip leaves from 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.