Shaun Hill

Watercress Sauce

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Preparation info
  • For

    4

    Persons
    • Difficulty

      Easy

Appears in
top 1000Cooking at the Merchant House
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.

Ingredients

  • a small bunch of watercress
  • 2 tablespoons dry vermouth
  • 1 small

Method

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.