recipe for Watercress Sauce has been reproduced courtesy
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for Watercress Sauce
1 Stick of Celery
1/2 Glass Dry White Wine
75ml Vegetable Stock
1 Bay Leaf
150ml Double Cream
to make Watercress Sauce
the butter and add the shallots, finely chopped.
finely chopped celery and fry gently until tender
(about 3 minutes).
the wine, stock and bayleaf and simmer for a further
2 - 3 minutes. Remove the bay leaf.
in the cream and chopped watercress.
through and season with salt and pepper.
preferred, liquidise before serving.
is fantastic drizzled over salmon, cod or other white
with permission of Natoora