Watercress Sauce
Yield
1 1/2 cupsPrep
15 minCook
?Ready
15 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
watercress
packed, chopped |
|
| ¾ | cup |
yogurt, non-fat
unflavored |
|
| ¾ | cup |
mayonnaise
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
tarragon leaves
dried |
|
| 1 | clove |
garlic
|
|
| 2 | teaspoons |
fish sauce
or anchovy paste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
watercress
packed, chopped |
|
| 177 | ml |
yogurt, non-fat
unflavored |
|
| 177 | ml |
mayonnaise
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 1 | clove |
garlic
|
|
| 1E+1 | ml |
fish sauce
or anchovy paste |
*
|
Directions
In a blender or food processor, combine watercress, yogurt, mayonnaise, lemon juice, tarragon, and garlic; whirl until smooth.
Add fish sauce to taste; whirl to blend.
(If sauce is made ahead, cover and chill up to a day.)
