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watercress sauce in a bowl.

Watercress Sauce

Watercress sauce for salmon and other dishes that can be used hot or cold as a dressing or dip too.
4.45 from 20 votes
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course Sauce
Cuisine British
Servings 6
Calories 90 kcal


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


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


  • Zest and juice the lemon.

By hand

  • Finely chop the watercress.
  • Combine the creme fraiche, lemon juice, zest and watercress in a bowl.

By machine

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


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.


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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