Cressionaire Sauce (watercress dip)
0 Comments This is an incredible dip for crudites, though originally meant as a sauce for salmon. It is quite simple to make and is best after sitting for 30 minutes before serving.
| Cressionaire Sauce (watercress dip) |
Recipe type: Hors d’oeuvres, Sauce
Author:
Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Serves: 8
This light yet tasty sauces brings out the best in vegetables or salmon.
Ingredients
- 2 shallots, peeled
- 1/2 c. mayo
- 1/2 c. parsley, well packed
- 2 Tbsp. fresh dill (or 1 Tbsp. dry)
- 1/2 teaspoon basil
- 1/8 teaspoon curry powder
- 1 pinch cayenne pepper
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- freshly ground pepper, to taste
- 1/2 bunch watercress, thick stems removed, blanched 1 minute, drained, rinsed with cold water, and patted dry with paper towels
Instructions
- Using a food processor, with steel blade on, drop in the shallots and mince them.
- Turn machine off and add the rest of the ingredients.
- Pulse (turn on and off) until watercress and parsley are finely chopped, and the mixture is smooth. Correct seasonings to taste (pepper, etc).
Serving size: 27g | Calories: 63g | Fat: 5.0g | Saturated fat: 0.7g | Unsaturated fat: 4.3g | Carbohydrates: 4.7g | Sugar: 1.0g | Fiber: 0.1g | Protein: 0.6g | Cholesterol: 4mg
Notes
Truly amazing on salmon, I won’t eat it without this sauce.
- Low in cholesterol
- High in vitamin A
- High in vitamin C
Tags: watercress
