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Watercress Sauce
Sauces and Spicery

Finely chopped watercress in a white sauce. For strongly-flavoured fish such as salmon.

Original Receipt from http://watercress.co.uk

Classic Watercress Sauce

    25g/1oz butter
    2 small shallots, very finely chopped
    1 stick celery, very finely chopped
    ½ glass dry white wine
    750ml / 1.25 pint vegetable stock
    1 bay leaf
    150ml/¼ pint carton single cream
    2 x 85g/3oz packs watercress, chopped


Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.

Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.

See: Watercress

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