Watercress Sauce

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!

Watercress Sauce and Salmon

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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