Description
This fresh and tangy Watercress Sauce is a vibrant condiment perfect for adding a zesty, creamy touch to your dishes. Combining peppery watercress with the brightness of lemon and the richness of creme fraiche, this sauce can be made by hand or blended for a smoother texture. Ideal for serving with fish, poultry, or roasted vegetables, it’s quick to prepare in just 10 minutes and yields a refreshing 6 servings.
Ingredients
Ingredients
- 170 g watercress (approximately 2 bags)
- 1 unwaxed lemon (zested and juiced)
- 300 ml creme fraiche
Instructions
- Zest and Juice the Lemon: Thoroughly zest the unwaxed lemon to capture the flavorful oils, then juice it to extract fresh lemon juice.
- Prepare Watercress by Hand: Finely chop the watercress with a knife to achieve a delicate texture.
- Combine Ingredients by Hand: In a mixing bowl, stir together the creme fraiche, chopped watercress, lemon juice, and lemon zest. Adjust the lemon juice and zest to taste for preferred brightness.
- Prepare Watercress by Machine: Roughly chop the watercress, then place it in a blender along with the creme fraiche, lemon juice, and zest.
- Blend the Sauce: Pulse the blender gently until the mixture reaches the desired consistency—smooth but still textured.
- Heat if Desired: Optionally, warm the sauce gently in a saucepan over low heat before serving, taking care not to boil to preserve freshness.
Notes
- You can adjust the amount of lemon juice and zest to fine-tune the sauce’s tanginess to your preference.
- If you prefer a chunky texture, preparing the watercress by hand is best; for a smoother sauce, use the blender method.
- This sauce pairs beautifully with grilled fish, roasted chicken, or steamed vegetables.
- Gently warming the sauce can enhance its flavors but avoid boiling.
- Use fresh, unwaxed lemon to ensure pure zest and juice without bitterness from wax coatings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: European
