Delia Smith Watercress Sauce

I still remember the first time I made Delia Smith’s watercress sauce. It was late spring, and I’d just picked up a slightly bruised but beautiful bunch of watercress from the market in Norwich. The leaves were still peppery and bright, but I didn’t quite know what to do with them. Then I turned to one of my most trusted voices in the kitchen — Delia.

This sauce is one of those quiet classics. It doesn’t shout for attention, but it elevates whatever you pour it on — roast chicken, steamed new potatoes, a flaky bit of salmon. It’s delicate but assertive, with just the right touch of heat from the mustard and creaminess from crème fraîche. And the best bit? You can make it in ten minutes flat.

Let’s have a look at how simple and brilliant this little green miracle really is.

Ingredients List

• 5ml (1 tsp) butter — Adds richness and helps soften the watercress.
• 5ml (1 tsp) oil — Helps prevent the butter from burning.
• 60g (2oz) watercress — The star of the show. Fresh, peppery, and vibrant.
• 5ml (1 tsp) Dijon mustard — Gives a lovely sharpness that cuts through the cream.
• 100ml (3 oz) half-fat crème fraîche — Light but still lusciously creamy.
• Salt and pepper, to taste

Optional swap: You can use full-fat crème fraîche or even sour cream if you’re feeling indulgent.

How to Make It (Instructions)

1. Heat the butter and oil in a small pan over medium heat until the butter is just melted.
2. Add the watercress and cook gently until wilted — about 1–2 minutes. Stir it around gently. You’ll smell that lovely earthy-green aroma.
3. Stir in the Dijon mustard and crème fraîche. Lower the heat and let it gently bubble for just a minute.
4. Season with salt and pepper, tasting as you go. Remember: mustard brings saltiness too.
5. Serve immediately, or keep warm on the hob for a few minutes until you’re ready.

I once left the pan on too high while answering a text — ended up with a split sauce and a bitter mess. Don’t be like me. Stay close.

Common Mistakes

Why is my watercress sauce bitter?
Likely overcooked or your watercress was past its best. Use fresh bunches and cook them briefly.

Can the sauce split?
Yes — especially if you overheat it. Keep the heat low after adding crème fraîche and stir gently.

Why does it taste bland?
You might need a bit more mustard, or a pinch more salt. This sauce loves balance — tang, fat, salt, and that green peppery hit.

Why does mine look dull green?
You’ve probably cooked the watercress too long. Wilt it gently, just until it softens, to keep that vibrant green.

Storage and Reheating Tips

Fridge: Store in a sealed container for up to 4 days. It will thicken slightly as it sits.
Freezer: You can freeze it, but the texture may suffer a little. I’d rather make it fresh.
To Reheat:

• Stovetop: Warm gently over low heat, stirring constantly.
• Microwave: Use short bursts (20–30 seconds), stirring in between to prevent curdling.

What to Serve With It

• Grilled salmon or trout — That peppery cream is just dreamy with oily fish.
• Roast chicken or turkey — Brings brightness and richness to white meat.
• Steamed baby potatoes — Let them soak up the sauce like little sponges. Pure comfort.

It’s also sneaky-good stirred into cooked pasta with some lemon zest and grated cheese.

FAQ Section

Can I make this watercress sauce ahead of time?
Yes — make it up to a day ahead, then reheat gently. Just avoid high heat to keep it silky.

Can I use full-fat crème fraîche?
Absolutely. It’ll be richer and even more indulgent.

Can I make this gluten-free?
Yes, the recipe is naturally gluten-free as long as your mustard is certified gluten-free.

How do I make it vegan?
Swap the butter for olive oil and use a plant-based crème fraîche alternative. The result will be slightly less rich, but still tasty.

Try More Recipes:

• Delia Smith Sausage Rolls
• Delia Smith Eve’s Pudding Recipe
• Delia Courgette Quiche
• Delia Smith Chicken and Mushroom Pie