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Mary Berry Watercress Sauce

Mary Berry Watercress Sauce
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This classic Mary Berry watercress sauce is delicately creamy with a peppery freshness from watercress. The silky texture is achieved with a butter and flour roux, enriched with cream and finished with lemon juice for a bright finish. Perfect for spooning over grilled fish, chicken, or roasted vegetables.

Ingredients

Scale
  • 1 large bunch watercress (about 2 cups packed, after trimming heavy stems)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon white pepper
  • Pinch of freshly grated nutmeg

Instructions

  1. Rinse and dry the watercress. Remove any thick stems, then roughly chop the leaves and tender stems; you should have about 2 cups packed. Set aside.
  2. In a medium saucepan, melt the unsalted butter over medium heat. The butter will foam and then the foam will subside, indicating it’s hot enough to cook the flour.
  3. Sprinkle the all-purpose flour over the melted butter. Whisk continuously for 1 to 2 minutes, until the mixture turns a pale golden color and smells nutty. This cooks out the raw flour taste and prevents lumps.
  4. Gradually pour in the whole milk while whisking constantly. Continue whisking until the mixture is smooth and begins to thicken, about 2 to 3 minutes. You should see bubbles break the surface.
  5. Whisk in the heavy cream, then reduce the heat to low. Simmer gently for 1 minute, stirring occasionally, until the sauce coats the back of a spoon.
  6. Add the chopped watercress to the sauce. Stir for 1 to 2 minutes until the watercress has wilted and turned bright green. Do not overcook or the color will dull.
  7. Remove the saucepan from the heat. For a smoother sauce, use an immersion blender to puree the sauce to your desired consistency—either completely smooth or with small flecks of watercress.
  8. Stir in the fresh lemon juice, fine sea salt, white pepper, and a pinch of grated nutmeg. Taste and adjust seasoning as needed.
  9. Serve immediately over grilled fish, poached chicken, or steamed vegetables. The sauce will thicken slightly as it cools; if needed, thin with a splash of warm milk.

Notes

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a small saucepan over low heat, stirring occasionally; do not boil to prevent curdling. Freeze for up to 1 month in a freezer-safe container; thaw overnight in the refrigerator and reheat as directed.

Nutrition

Keywords: watercress sauce, Mary Berry watercress sauce, British sauce, creamy sauce, watercress, fish sauce, chicken sauce, stovetop sauce, easy sauce, British cuisine

Find it online: https://britishrecipes.uk/mary-berry-watercress-sauce/