Watercress Sauce

Name: Watercress Sauce (Sauce cressonette)
Prep time: 10 min
Total time: 10 min
Yield: For six people
Cuisine: French
Ingredients: 2 bunches of watercress; salt, cayenne pepper; 200 ml (⅓ pint) olive oil; Cold veal and chicken, fish, lobsters and other crustaceans, hot or cold boiled or steamed vegetables.; salt, cayenne pepper; 8 generous tablespoons whipping cream; Juice of 1 lemon; 1 teaspoon strong mustard; 1 egg yolk; Cold veal and chicken, fish, lobsters and other crustaceans, hot or cold boiled or steamed vegetables.; Cold veal and chicken, fish, lobsters and other crustaceans, hot or cold boiled or steamed vegetables.; Cold veal and chicken, fish, lobsters and other crustaceans, hot or cold boiled or steamed vegetables.; Cold veal and chicken, fish, lobsters and other crustaceans, hot or cold boiled or steamed vegetables.

Sauce cressonette

Preparation info

For
six
people

Difficulty
Easy
Ready in
10 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

2 bunches of watercress
Juice of 1 lemon
8

Europe
France
Sauce
Vegetarian
Gluten-free
Mediterranean

Method

Preparing the watercress

1 Bring 1 litre (1¾ pints) of well salted water to the boil and plunge in the well-washed watercress for 10 seconds. Refresh under cold runnin