Watercress is known for its peppery/spicy flavor and being incredibly high in vitamins and antioxidants. It’s easy to grow in your hydroponic garden, and fun to use in a variety of ways, including adding to salads and sandwiches. But watercress can also make a wonderful sauce that is perfect for salmon or other fish, poultry, steak, potatoes, vegetables, dips, and dressings. This particular recipe has the delicious and complex taste you might expect from a restaurant, while still only requiring 15-minutes to prepare. Have a saucepan and a blender ready, and be prepared to enjoy this unique and delicious sauce!
Prep Time: 5 minutes Cook Time: 10 minutes Ready in: ~15 minutes Serves: 4
- 60g watercress, roughly chopped
- 2 small shallots, finely chopped
- 1 Tablespoon butter
- 1 bay leaf
- 100 ml vegetable stock
- ½ glass of dry, white wine
- 60ml double cream
- Vegetable Oil
- Salt to taste
Add a splash of vegetable oil to a saucepan over medium heat. Once up to temperature, add your butter. When your butter has melted, add your finely chopped shallots. Continue to cook for 2-4 minutes until your shallots become clear and soft.
Add your white wine and bay leaf, and cook until it is reduced approximately half-way. Now add your vegetable stock and bring your saucepan back to a simmer before adding your watercress and cooking for only 1-minute. By cooking your watercress briefly, the flavor, color, nutrients, and antioxidants will all be preserved.
Add your mix into a blender, and blend to a fine consistency. Now add your cream and blend once more.
That’s it! Enjoy with any number of dishes that you just added a unique, spicy, restaurant-quality sauce to. Your friends and family will be impressed.
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