Watercress Sauce


Preparation info

  • For


    • Difficulty


Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

  • About

The astringency of watercress makes for a good sauce. This is designed to partner veal, poultry or offal. To serve alongside fish, salmon for instance, you need only substitute fish stock for the demi-glace.


  • a small bunch of watercress
  • 2 tablespoons dry vermouth
  • 1 small shallot
  • 4 tablespoons demi-glace
  • 2 tablespoons double (heavy) cream
  • a few drops of lemon juice
  • salt and pepper


Pick off any hairy stems from the watercress and coarsely chop the remaining stems and leaves. Chop the shallot.

Heat the vermouth and shallot in a small saucepan until just boiling, then add the demi-glace and cream. Stir in the watercress.

Add a little lemon juice and taste to check the balance of the seasoning. Bring the sauce to the boil, then serve.