Jean-Louis Palladin’s Watercress Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

The late, great Gascogne chef Jean-Louis taught me this simple, intense sauce, which highlights all the flavor of the peppery greens. I have published many of his recipes in my other books. This is one I found in an old notebook, and it is, perhaps, the easiest recipe in his repertoire.


  • bunches fresh watercress
  • ¾ cup heavy cream
  • Salt and freshly ground pepper
  • About 1 teaspoon lemon juice
  • 3 tablespoons glace de homard or glace de poisson (see Note)


  1. Rinse the watercress carefully; pick over and remove all tough stalks. There will be about 2 cups leaves and tender stems. Boil in salted water for 10 minutes. Drain and rinse under cool running water to refresh; drain again. Squeeze the watercress with your hands to remove as much water as possible. Place the watercress in an electric blender, add ½ cup of the heavy cream, and puree until smooth. Season with ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon lemon juice. Blend to combine.
  2. In a heavy saucepan, melt the glace de homard over low heat, whisking. Stir in the remaining ¼ cup cream, then the watercress puree. Correct the seasoning, adding lemon juice to taste. Keep hot.