Delia Smith’s Watercress Sauce is made with watercress, eggs, garlic, mustard powder, groundnut oil, wine vinegar, lemon juice, and freshly milled black pepper. This delicious Watercress Sauce recipe creates a tasty condiment that takes about 10 minutes to prepare and can serve up to 4 people.
Delia Smith Watercress Sauce Ingredients
- 4 oz (110 g) watercress, dried on kitchen paper
- 2 large eggs
- 1 level teaspoon salt
- 1 clove garlic
- 1 rounded teaspoon mustard powder
- 10 fl oz (275 ml) groundnut oil
- 2 teaspoons wine vinegar
- 1 teaspoon lemon juice
- Freshly milled black pepper
How To Make Delia Smith Watercress Sauce
- Prepare Watercress: Separate the watercress leaves from the stalks and discard the stalks.
- Blend Ingredients: Break the 2 eggs into a food processor or blender. Add the salt, garlic, mustard powder, and a few twists of freshly milled black pepper. Blend until combined.
- Add Oil: With the machine running, pour the groundnut oil in a thin trickle through the hole in the top until fully incorporated.
- Finish Sauce: Add the wine vinegar, lemon juice, and watercress leaves to the mixture. Blend again until the sauce achieves a speckled green color.
Recipe Tips
- Use Fresh Watercress: Ensure the watercress is fresh and thoroughly dried to avoid excess moisture that can affect the sauce’s texture.
- Blend Ingredients Well: Blend the eggs, salt, garlic, mustard powder, and pepper until smooth before adding the oil for a creamy consistency.
- Add Oil Slowly: Pour the groundnut oil in a thin, steady trickle while blending to create an emulsion and prevent the sauce from separating.
- Adjust Seasonings: Taste the sauce before serving and adjust the salt, lemon juice, or vinegar to suit your preference.
- Serve Immediately: The sauce is best served fresh. If making in advance, store it in an airtight container in the fridge and use it within 1 day for optimal flavor.
What To Serve With Watercress Sauce?
This creamy Watercress Sauce pairs well with mixed green leaf salad, crusty wholemeal bread, steamed vegetables, or poached eggs. It can also be served alongside grilled fish, roasted chicken, boiled potatoes, or fresh crusty rolls for a delicious meal.
How To Store Leftovers Watercress Sauce?
- Refrigerate: Let the leftover Watercress Sauce cool to room temperature. Transfer it to an airtight container and refrigerate. It will keep in the fridge for up to 1 day.
- Freeze: Freezing is not recommended for Watercress Sauce as it may affect the texture and flavor. The sauce is best used fresh.
How To Reheat Leftovers Watercress Sauce?
- In The Microwave: Microwave the Watercress Sauce in a microwave-safe container on medium power for 30 seconds, stirring after each interval until heated through.
- On The Stove: Reheat the Watercress Sauce gently in a saucepan over low heat for about 3-5 minutes, stirring constantly until warmed through.
Delia Smith Watercress Sauce Nutrition Facts
Serving Size: 1/4 cup (approx. 60 grams)
- Calories: 330
- Total Fat: 32g
- Saturated Fat: 3g
- Cholesterol: 80mg
- Sodium: 420mg
- Potassium: 280mg
- Total Carbohydrate: 6g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
Try More Delia Smith Recipes:
- Delia Smith Fruit Scones
- Delia Smith Bread Pudding
- Delia Smith Pesto Rice
- Delia Smith Date And Walnut Cake
Delia Smith Watercress Sauce
Description
Delia Smith’s Watercress Sauce is made with watercress, eggs, garlic, mustard powder, groundnut oil, wine vinegar, lemon juice, and freshly milled black pepper. This delicious Watercress Sauce recipe creates a tasty condiment that takes about 10 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare Watercress: Separate the watercress leaves from the stalks and discard the stalks.
- Blend Ingredients: Break the 2 eggs into a food processor or blender. Add the salt, garlic, mustard powder, and a few twists of freshly milled black pepper. Blend until combined.
- Add Oil: With the machine running, pour the groundnut oil in a thin trickle through the hole in the top until fully incorporated.
- Finish Sauce: Add the wine vinegar, lemon juice, and watercress leaves to the mixture. Blend again until the sauce achieves a speckled green color.
Notes
- Use Fresh Watercress: Ensure the watercress is fresh and thoroughly dried to avoid excess moisture that can affect the sauce’s texture.
- Blend Ingredients Well: Blend the eggs, salt, garlic, mustard powder, and pepper until smooth before adding the oil for a creamy consistency.
- Add Oil Slowly: Pour the groundnut oil in a thin, steady trickle while blending to create an emulsion and prevent the sauce from separating.
- Adjust Seasonings: Taste the sauce before serving and adjust the salt, lemon juice, or vinegar to suit your preference.
- Serve Immediately: The sauce is best served fresh. If making in advance, store it in an airtight container in the fridge and use it within 1 day for optimal flavor.
Delia Smith Watercress Sauce