Simple Green Sauce RecipeOrigin: Britain Period: Traditional |
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This is a spicy green-coloured sauce typically used over poached eggs on toast, vegetables and fish. Ingredients:
1 bunch watercress 
Simple Green Sauce Preparation:Method:Wash the watercress thoroughly then bring a pan of lightly-salted water to a boil. Add the watercress, whole, and boil for about 6 minutes. Drain thoroughly then press in a colander to remove any excess liquid. Either chop very finely or press through a fine-meshed sieve to purée. Heat the béchamel sauce through then stir in the water cress and the cream. Adjust the seasonings to taste and serve. |
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