Yield
Makes about 1 1/2 cups

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.

How to Make It

Step 1

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

Step 2

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

Step 3

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

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