Watercress Sauce

Method6 steps · about 10 min

1. 1

   Step 1: Zest and juice the measured lemon (1). Choose either the hand method in steps 2–3 or the machine method in steps 4–5.

   Uses 1 lemon (unwaxed)

2. 2

   Step 2: For the hand method only, finely chop the measured watercress (170 g).

   Uses 170 g watercress (normally 2 bags)

3. 3

   Step 3: For the hand method only, combine the prepared finely chopped watercress with the creme fraiche (300 ml) and prepared lemon juice and zest to taste. Skip steps 4–5.

   Uses 300 ml creme fraiche · juice and zest of one lemon, added to taste · 170 g watercress finely chopped if choosing hand method

4. 4

   Step 4: For the machine method instead of steps 2–3, roughly chop the measured watercress (170 g) and put in a blender with the creme fraiche (300 ml). Add the prepared lemon juice and zest to taste.

   Uses 170 g watercress (normally 2 bags) · 300 ml creme fraiche · juice and zest of same one lemon if choosing machine route

5. 5

   Step 5: For the machine method only, pulse the prepared blender mixture to the preferred consistency.

   Uses 170 g watercress with 300 ml creme fraiche and lemon to taste in blender, only if choosing machine route

6. 6

   Step 6: Serve the one completed sauce cold, or gently warm it in a saucepan if desired, removing from the heat once warm to keep its green colour.

   Uses one complete sauce from hand steps 2–3 OR machine steps 4–5, not both ingredient batches