This bright green beauty adds a lot of zip and flavor to simply cooked fish and meats.
1/2cpea shoots or other microgreens
1freshly squeezed citrus
1ccrème fraîche, sour cream, or plain yogurt
salt and pepper to taste
1pinch or dashcayenne pepper or favorite hot sauceoptional
Add all greens, garlic, anchovies, champagne vinegar, and citrus to blender or food processor. Blend well, add sour cream to desired flavor and consistency, about 1 cup. Salt and pepper to taste.
Make a day ahead and let the flavors mingle! Covered, it keeps 1 week in the fridge.
Use the juice of 1 lemon for classic flavor, or try something new! I have made this using lemon, cara cara oranges, and satsumas. The oranges add a sweet note that tames the peppery watercress.Crème fraîche will make this sauce richer, sour cream will add a bit more tang. Plain yogurt may also have a tangy flavor, and is the lowest fat option of the three.
This is a super easy and quick sauce for an easy and quick week-night meal. Just throw everything in your blender, whizz it up, and YOU’RE DONE. Minimal prep – wash the greens and peel a few garlic cloves. No cooking. Easy clean-up. Your boring Wednesday night chicken just got a big burst of flavor, and everyone gets a dose of greens and real food!
Make it even easier: make a double batch and freeze a few in portions. Cream sauces tend not to freeze well and can separate after thawing, but this one has always survived the deep freeze for me! Give it a whirl and let us know how it worked for you!
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