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