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–+ servings
watercress sauce in a bowl.

Watercress Sauce

Amanda
Watercress sauce for salmon and other dishes that can be used hot or cold as a dressing or dip too.
4.56 from 49 votes
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Sauce
Cuisine British
Servings 6
Calories 90 kcal

Equipment

  • Large knife
  • Chopping board
  • Blender or food processor (optional)
  • Grater
  • Lemon squeezer (optional)

Ingredients
 
 

  • 170 g watercress normally 2 bags
  • 1 lemon unwaxed
  • 300 ml creme fraiche

Instructions
 

  • Zest and juice the lemon.

By hand

  • Finely chop the watercress.
  • Combine the creme fraiche, lemon juice, zest and watercress in a bowl.
    You may wish to add the lemon juice and zest to taste.

By machine

  • Rough chop the watercress then add to the blender with the creme fraiche. Add lemon juice and zest to taste.
  • Pulse to get to the required consistency.
  • Heat gently in a saucepan if liked.

Notes

Disclaimer:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

Nutrition

Calories: 90kcalCarbohydrates: 4gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 62mgPotassium: 118mgFiber: 1gSugar: 2gVitamin A: 908IUVitamin C: 22mgCalcium: 39mgIron: 1mg
Keyword creme fraiche, watercress sauce
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