Traditional Watercress Sauce
This traditional British sauce is particularly tasty served with trout or salmon and a potato side dish
15 minutes prep, 10 minutes cook
Serves 4
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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