Watercress Cream Sauce

Watercress cream sauce is an easy addition to nearly any grilled or baked fish or meat for a quick but tasty meal.

Watercress is a relative of horseradish, and has a similar peppery flavor that may surprise you. It’s no slouch in the nutrition department either. In fact, on the Centers for Disease Control’s list of Powerhouse Fruit and Vegetables, watercress takes the number one spot! 


Watercress Cream Sauce

This bright green beauty adds a lot of zip and flavor to simply cooked fish and meats.
Author: Mandy

Ingredients

  • 2 c watercress
  • 1/2 c flat-leaf parsley
  • 1/2 c pea shoots or other microgreens
  • 3 cloves garlic roughly chopped
  • 3 filets anchovy
  • 1 Tbsp champagne vinegar
  • 1 freshly squeezed citrus
  • 1 c crème fraîche, sour cream, or plain yogurt
  • salt and pepper to taste
  • 1 pinch or dash cayenne pepper or favorite hot sauce optional

Instructions

  • 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.

Notes

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.
Mmm…greens!

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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