Mary Berry Watercress Sauce Recipe

Mary Berry Watercress Sauce is a smooth, creamy, and flavorful sauce that pairs beautifully with fish, chicken, lamb, and vegetables. Fresh watercress gives the sauce a vibrant green color and a delicate peppery flavor, while cream adds richness and a silky texture. This easy recipe is beginner-friendly and comes together in less than 20 minutes, making it perfect for both weeknight dinners and special occasions.

Ingredients

For the Watercress Sauce

25g butter
1 small shallot, finely chopped
150g fresh watercress, tough stems removed
150ml vegetable stock or chicken stock
150ml double cream
1 teaspoon lemon juice
Salt, to taste
Freshly ground black pepper, to taste

How to Make Mary Berry Watercress Sauce Recipe

Prepare the ingredients: Wash the watercress thoroughly and remove any thick stems. Finely chop the shallot so it cooks evenly.
Melt the butter: Place a medium saucepan over medium heat and melt the butter until foaming.
Cook the shallot: Add the chopped shallot and cook gently for 2 to 3 minutes until soft and translucent.
Add the watercress: Stir in the watercress and cook for about 1 minute until it has wilted.
Add the stock: Pour in the stock and bring to a gentle simmer. Cook for 3 minutes to allow the flavors to combine.
Blend until smooth: Carefully transfer the mixture to a blender and blend until completely smooth.
Add the cream: Return the blended mixture to the saucepan and stir in the double cream.
Season the sauce: Add lemon juice, salt, and black pepper to taste. Stir well.
Warm and serve: Heat gently for 1 to 2 minutes without boiling, then serve immediately.

Tips for the Best Watercress Sauce

How do I keep the sauce bright green?

Cook the watercress briefly and avoid overcooking. Blend as soon as possible for the freshest color.

Can I make the sauce smoother?

Pass the blended sauce through a fine sieve for an extra silky texture.

Why did my sauce split?

The cream can separate if boiled. Always heat gently after adding the cream.

Can I make it lighter?

You can replace some of the cream with milk, although the sauce will be less rich.

Serving Suggestions

Serve with roasted lamb.
Spoon over grilled salmon or cod.
Pair with roast chicken breast.
Serve alongside steamed vegetables.
Use as a sauce for poached eggs.

Storage

Room Temperature

Do not leave the sauce at room temperature for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently before serving.

Freezing

Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat carefully, stirring well.

Nutrition

Calories: 145 kcal
Carbohydrates: 4g
Protein: 2g
Fat: 14g
Saturated Fat: 8g
Sodium: 180mg

Nutritional values are estimates and may vary depending on the ingredients used.

FAQs

Can I make watercress sauce in advance?

Yes. Prepare the sauce up to one day ahead and reheat gently before serving.

What dishes go best with watercress sauce?

It pairs especially well with lamb, chicken, salmon, cod, and steamed vegetables.

Can I use milk instead of cream?

Yes, although the sauce will be lighter and less rich in texture.

Can I use frozen watercress?

Fresh watercress gives the best flavor and color, but frozen watercress can be used if necessary.