Watercress Sauce

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  • 25g butter
  • 2 small shallots, very finely chopped
  • 1 stick celery, very finely chopped
  • ½ glass dry white wine
  • 300ml vegetable stock
  • 1 bay leaf
  • 75ml single cream
  • 1 85g pack watercress, chopped


  1. Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender.
  2. Add the wine, stock and bay leaf and simmer for 2-3 minutes.
  3. Remove the bay leaf, pour in the cream and chopped watercress, heat through
  4. Liquidise, season to taste and serve.

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