Watercress Sauce
The Flavors of Bon Appétit 1997
Watercress Sauce
The Flavors of Bon Appétit 1997
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4 tablespoons (1/2 stick) butter 1/2 cup finely chopped shallots 2 large bunches watercress, tough ends trimmed 1 1/2 cups whipping cream Directions: Melt butter in heavy large skillet over medium low heat. Add shallots and sauté until beginning to soften, about 3 minutes. Add watercress and stir until wilted and still bright green, about 3 minutes. Add cream. Increase heat to high and bring to boil. Remove from heat. Puree hot sauce in blender until almost smooth. Transfer to heavy small saucepan. Season with salt and pepper. |