Creamy Watercress Dressing

Notes: This lovely sauce is another good use for the tougher watercress stems and less-than-perfect leaves. If making it up to 1 week ahead, cover and chill (it will darken and thicken slightly). Serve as a salad dressing or as a dip for cold, cooked shrimp, or drizzle over poached chicken breasts.
Makes about 1 1/2 cups


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4 ounces watercress (1 qt.)
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons anchovy paste
1 clove garlic, peeled
Salt and pepper


1. Rinse watercress and drain well; pat dry with towels, then coarsely chop.

2. In a blender or food processor, whirl watercress, 1/2 cup mayonnaise, lemon juice, anchovy paste, and garlic until smooth.

3. Pour into a bowl and whisk in remaining mayonnaise until smooth. Add salt and pepper to taste.

Created date

May 2004

Nutritional Information

Calories 68
Caloriesfromfat 99 %
Protein 0.3 g
Fat 7.4 g
Satfat 1.1 g
Carbohydrate 0.4 g
Fiber 0.1 g
Sodium 78 mg
Cholesterol 5.5 mg