ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Watercress Dressing

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.


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

Nutrition 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

How to Make It

  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.