Watercress Sauce
4 servings
25 minutes
Watercress sauce is an elegant addition to European cuisine, adding freshness and a delicate creamy texture to dishes. Historically, watercress was used in cooking for its tangy flavor and health benefits. This sauce combines the slight bitterness of watercress with a rich creamy texture. Its velvety base with hints of greenery makes it an ideal companion for fish, white meat, or delicate vegetable dishes. Served hot, it reveals depth of flavor while the softness of the cream harmoniously balances the natural freshness of watercress. This sauce not only decorates your plate but also offers exquisite gastronomic pleasure.
1
Blanch the watercress in boiling water for 30 seconds.
- Watercress: 450 g
2
Rinse in a colander, then refresh in a bowl of ice water.
3
Squeeze in a piece of cheesecloth or kitchen towel to remove excess water.
4
Place the cress in a medium-sized saucepan with broth and cream.
- Watercress: 450 g
- Vegetable broth: 200 ml
- Heavy cream 35% fat: 200 ml
5
Bring to a boil, then reduce the heat and simmer at a bubbling boil for 10 minutes, stirring.
6
Pour everything into the blender jug and blend until smooth.
7
Pass the puree through a fine sieve back into the saucepan.
8
Bring to a boil while stirring, then remove from heat, add butter, and season to taste. Serve hot.
- Butter: 25 g
