Traditional Watercress Sauce
This traditional British sauce is particularly tasty served with trout or salmon and a potato side dish
15 minutes prep, 10 minutes cook
Serves 4
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.
More recipes to try
20 minutes
Serves 4
Great British Food Awards
Award winning foods
The ultimate British cherry pie recipe
Make the most of sweet, juicy English cherries with this classic pie, encased in buttery pastry and bursting with vibrant fruit…