Watercress Sauce

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Allow yourself to be drawn to watercress sauce, its nutrients, its culinary use, and its potential to reconnect with our roots.

Course Sauce

Cuisine Mediterranean

Keyword sauce, Watercress

Prep Time 10

Cook Time 10

Servings people

Calories 103kcal

Cost $8

Blanch the watercress for 30 seconds in boiling water before draining and plunging it in a bowl of very cold water.
1 lb watercress
Squeeze the watercress in paper towels to remove any extra water.
Place the watercress in a pot with the stock and coconut milk.
1 cup chicken stock, 1 cup coconut milk
Bring to a boil and reduce to a simmer and simmer for 10 minutes.
Transfer to a blender and process to a purée.
Pass through a strainer back into the pot and bring back to a boil.
Remove from the heat, whisk in the cooking fat and season to taste with sea salt and freshly ground black pepper. Serve when still hot.
2 tablespoon cooking fat, Sea salt and freshly ground black pepper to taste