This British classic sauce is packedwith a range of important vitamins and minerals. Its fresh and distinct flavour makes it a perfect partner for steamed or grilled fish, chicken, asparagus spears or fish cakes.
a bunch of fresh watercress, approximately 100g (3½ oz)
1 large shallot or small onion, roughly chopped
25g (1oz) butter or 2 tbsp olive oil
2 tbsp dry white wine, optional
140ml (4½ fl oz) single cream, or 200ml (7 fl oz) half fat crème fraîche
a squeeze of fresh lemon juice, if using single cream
salt and freshly ground black
Wash the cress, shake dry and chop roughly
Gently cook the shallot or onion in the butter or oil for 3 minutes until just softened, add the cress
and cook for 2-3 minutes until wilted.
Pour in the wine, if liked, and cook a few seconds then stir in the cream or crème fraîche.
Season with salt and pepper and simmer for 3-4 more minutes.
Using the Dualit hand blender, whiz to a smooth purée.
Check for seasoning and add lemon juice if using single cream (this will thicken the sauce slightly). Cover and keep warm
for up to 10 minutes so it keeps its lovely bright green colour.