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.

Yield: Makes about 1 1/2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 99%
  • Protein: 0.3g
  • Fat: 7.4g
  • Saturated fat: 1.1g
  • Carbohydrate: 0.4g
  • Fiber: 0.1g
  • Sodium: 78mg
  • Cholesterol: 5.5mg


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


  1. 1. Rinse watercress and drain well; pat dry with towels, then coarsely chop.
  2. 2. In a blender or food processor, whirl watercress, 1/2 cup mayonnaise, lemon juice, anchovy paste, and garlic until smooth.
  3. 3. Pour into a bowl and whisk in remaining mayonnaise until smooth. Add salt and pepper to taste.
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