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Traditional Watercress Sauce

  • Time preparation 15 minutes
  • cook time 10 minutes
  • Serve Serves 4

This traditional British sauce is particularly tasty served with trout or salmon and a potato side dish

Recipe provided by Love Watercress
  • 25g butter
  • 2 small shallots, very finely chopped
  • 1 stick celery, very finely chopped
  • ½ glass dry white wine
  • ½ pint vegetable stock
  • 1 bay leaf
  • 150ml single cream
  • 2 x 85g packs watercress, chopped

Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.

Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.

Ingredients

  • 25g butter
  • 2 small shallots, very finely chopped
  • 1 stick celery, very finely chopped
  • ½ glass dry white wine
  • ½ pint vegetable stock
  • 1 bay leaf
  • 150ml single cream
  • 2 x 85g packs watercress, chopped

Method

Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.

Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.

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