Mustard sauce with watercress

8 servings

15 minutes

Mustard sauce with watercress salad is an exquisite recipe of French cuisine that combines rich flavor nuances and a delicate texture. Its origin traces back to the traditions of French gastronomy, where mustard is valued for its sharpness and watercress for its freshness and spiciness. The sauce's taste unfolds through a complex interplay of sweet shallots, creamy butter, and aromatic white wine. Sour cream adds a creamy velvetiness to the sauce, while the combination of two types of mustard—grainy and Dijon—adds expressive depth. Watercress and wild garlic enrich the sauce with fresh greens, making it an ideal complement to meat and fish dishes. This sauce enhances the sophistication of steak or baked fish by adding a subtle, spicy note characteristic of the finest creations in French cuisine.

Energy value per serving

• Calories: 108
• Proteins: 2.8g
• Fats: 9.2g
• Carbohydrates: 3.5g

Ingredients

• Shallots: 2 head
• Butter: 30 g
• Dry white wine: 60 ml
• Sour cream: 240 g
• Grainy mustard: 3 tbsp
• Dijon mustard: 2 tbsp
• Watercress: 150 g
• Wild garlic: 50 g

Cooking steps

1. Finely chop the shallots, place them in a pan with butter, and sauté, stirring, until soft. Then pour in the wine, bring to a boil, and reduce almost completely.

   Required ingredients:

   • Shallots: 2 heads
   • Butter: 30 g
   • Dry white wine: 60 ml

2. Remove the pan from the heat, stir in sour cream, mustard, and a third of a cup of hot water. Add finely chopped watercress and ramson, and season with salt and pepper to taste.

   Required ingredients:

   • Sour cream: 240 g
   • Grainy mustard: 3 tablespoons
   • Dijon mustard: 2 tablespoons
   • Watercress: 150 g
   • Wild garlic: 50 g