Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
By Fiona Bird
From Masterchef
Advertisement
Around the BBC
Elsewhere on the web
Watercress sauce
Ingredients
300ml/½ pint double cream
1 shallot, finely sliced
1 packet of watercress, washed and stalks removed
25g/1oz butter
boiled milk (at boiling point)
seasoning
squeeze of lemon juice
Method
1. Boil the cream with the shallot to reduce by a third.
2. Sauté the watercress in butter and add to the cream mixture. Add the boiling milk to thin if necessary. Season and add lemon juice. Whizz if desired. Serve.
© MMIXThis page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
~RS~q~RS~~RS~z~RS~08~RS~){kind=small}