Everybody Eats Well in Belgium Cookbook/Ruth Van Waerebeek)

Watercress Sauce (Waterkers Saus)(Creme De Cresson)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2-1/2 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 tablespoons unsalted butter 1 shallot, finely minced 1 large bunch watercress, tough stems discarded, coarsely chopped
2 cups heavy (or whipping) cream juice of 1/2 lemon 1 tablespoon chopped fresh chives
salt and freshly ground black pepper to taste



1 Melt the butter in a medium-size saucepan over low heat. Add the shallot and watercress and cook, stirring frequently, until softened, 8 to 10 minutes.
2 Transfer the watercress to a blender or food processor, add the cream, and puree. Stir in the lemon juice and chives; season to taste with salt and pepper.
3 Keep refrigerated until ready to serve, up to 2 days.

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