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Traditional Watercress Sauce

Name: Traditional Watercress Sauce
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 4 Servings
Cuisine: British
Ingredients: 25g butter; 2 small shallots, very finely chopped; 1 stick celery, very finely chopped; ½ glass dry white wine; ½ pint vegetable stock; 1 bay leaf; 150ml single cream; 2 x 85g packs watercress, chopped

preparation 15 minutes
cook time 10 minutes
Serves 4

This traditional British sauce is particularly tasty served with trout or salmon and a potato side dish

Recipe provided by Love Watercress

Ingredients Method

25g butter
2 small shallots, very finely chopped
1 stick celery, very finely chopped
½ glass dry white wine
½ pint vegetable stock
1 bay leaf
150ml single cream
2 x 85g packs watercress, chopped

Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.

Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.

Ingredients

25g butter
2 small shallots, very finely chopped
1 stick celery, very finely chopped
½ glass dry white wine
½ pint vegetable stock
1 bay leaf
150ml single cream
2 x 85g packs watercress, chopped

Method

Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.

Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.

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