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My watercress dressing

My watercress dressing

This dressing is ideal when served with fish and potatoes and it is incredibly easy to make. You will need a food processor.

My watercress dressing

11 May 2021
: Serves 2 to 3
: 5 min
: 8 min
: 15 min
: Easy

This dressing can be stored in the refrigerator up to 24 hours.


  • 1 bunch of watercress
  • 1 garlic clove
  • Salt and ground pepper
  • A small glass of milk
  • 10cl single cream
  • A few chilli leaves or a pinch of Espelette chilli
  • Step 1 Quickly run the watercress through the tap to rinse. Then, leave it to soak in water with a dash of vinegar for one minute. Cut the stems, untie the bunch by removing the thread, place the watercress in a pan with the salt and pepper and the garlic, and cover. Make sure it does not burn. This should take no more than 5 minutes. Lift the lid and insert the milk and cream. Place this preparation in a blender and mix until the sauce is smooth. Adjust the seasoning and add the chilli.
  • Step 2 Right before serving, warm it up on low heat for about 3 minutes. You need to keep stirring. Cover if necessary to keep the preparation warm and serve.

Good to know!

When selecting your watercress, look out for the freshness: the leaves must be bright green and moist. When the leaves are withered or yellowish, don’t even think about doing anything with them: the taste will be totally faded. This fresh herb is light and delicate and is high in vitamins. Watercress varies in taste from peppery, to sour or mild depending on the type and on the season. You may want to save some leaves for decoration when serving.

If you have a Thermomix, use it to prepare this recipe. You will make an amazing sauce in no time.

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