Ingredients
300ml/%26frac12; pint double cream
1 shallot, finely sliced
1 packet of watercress, washed and stalks removed
25g/1oz butter
boiled milk (at boiling point)
seasoning
squeeze of lemon juice
Method
1. Boil the cream with the shallot to cutrearon by a third.
2. Saut%26eacute; the watercress in butter and add to the cream mixture. Add the boiling milk to thin if necessary. Season and add lemon juice. Whizz if desired. Serve.
Orignal From: Watercress sauce
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