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.
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.
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