Cressionaire Sauce (watercress dip)

By , April 15, 2010

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.

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Cressionaire Sauce (watercress dip)
Author: 
Recipe type: Hors d'oeuvres, Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This light yet tasty sauces brings out the best in vegetables or salmon.
Ingredients
  • 2 shallots, peeled
  • ½ c. mayo
  • ½ c. parsley, well packed
  • 2 Tbsp. fresh dill (or 1 Tbsp. dry)
  • ½ teaspoon basil
  • ⅛ teaspoon curry powder
  • 1 pinch cayenne pepper
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt
  • freshly ground pepper, to taste
  • ½ bunch watercress, thick stems removed, blanched 1 minute, drained, rinsed with cold water, and patted dry with paper towels
Instructions
  1. Using a food processor, with steel blade on, drop in the shallots and mince them.
  2. Turn machine off and add the rest of the ingredients.
  3. Pulse (turn on and off) until watercress and parsley are finely chopped, and the mixture is smooth. Correct seasonings to taste (pepper, etc).
Notes
Truly amazing on salmon, I won't eat it without this sauce. - Low in cholesterol - High in vitamin A - High in vitamin C
Nutrition Information
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

 

Tags:

categories Dip, French, Hors d'oeuvres, Sauces, Vegetables

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