Watercress Sauce
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1bunch watercress (reserve 4 to 5 sprigs for garnish)
- 1egg yolk
- ⅛cup lemon juice
- Salt and pepper to taste
- 1cup olive oil
Nutritional analysis per serving (12 servings)
164 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.
Private Notes
Comments
Works better in a blender or with an immersion blender. Olive oil is too robust for the delicate flvor of the watercress - a more neutral oil works better. The second time I made it, I added an extra egg yolk and a dash of dijon mustard to help emulsify the sauce for a much nicer consistency. Good with salmon.
What dishes would you recommend I should serve this sauce with?
Advertisement