Cressionaire Sauce (watercress dip)
Author: Warren
Recipe type: Hors d'oeuvres, Sauce
Prep time:
Cook time:
Total time:
Serves: 8
- 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
- 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).
Truly amazing on salmon, I won't eat it without this sauce.
- Low in cholesterol
- High in vitamin A
- High in vitamin C
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
Recipe by Gatehouse Gourmet at https://www.gatehousegourmet.com/2010/04/15/cressionaire-sauce-watercress-dip/
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