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.
Primary Ingredients: tabasco sauce, watercress, yoghurt