Watercress Butter

Preparation info

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

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

Method

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.