Watercress Sauce (photo by M.Zeynep Dağdevirenoğlu Kubaseck, stock.xchng)

Watercress Sauce

Published in Sauces


This sauce can only be made a couple of hours ahead of using, and is fabulous served with the twice-baked carrot and cardamom soufflés – just zig-zag a spoonful of the sauce onto the warmed plates, and plop the soufflé on top and serve.

Ingredients:

  • 1 large bunch watercress
  • 250 ml thick cream
  • 250 ml plain fairly thick yoghurt
  • juice of 1 medium lemon
  • Tabasco sauce to taste

Preparation:

  • Wash the watercress, and strip the leaves from the stems. Chop the leaves fairly coarsely.
  • Whip the cream until stiff then combine gently with the yoghurt.
  • Stir in the watercress, lemon juice, and Tabasco sauce to taste.
  • Check the seasoning and add salt and freshly ground pepper, if desired.

Makes about 3 cups.

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