Watercress Butter

Preparation info
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By Robert Carrier

Published 1965

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  • 2-3 tablespoons finely chopped watercress
  • ¼ pound butter
  • lemon juice


Wash watercress very carefully, removing stalks and any discoloured leaves; chop finely. Dry chopped watercress in a cloth and pound it in a mortar with butter. Season to taste with lemon juice, salt and freshly ground black pepper. Chill.