Together
By Jamie Oliver
Watercress sauce
Peppery & vibrant
Not Too Tricky
serves 6
About the recipe
A real game-changer and a little bit different, this sauce is so easy to make and really very good when teamed with red meat like roasted rump.
Recipe From
Ingredients
85g of watercress
10 small silverskin pickled onions
1 tablespoon of baby capers in brine
2 teaspoons of English mustard
8 anchovy fillets in oil, from sustainable sources
2 thick slices of white bread (100g total)
Method
- Pack the watercress into a blender, discarding the tougher stalks.
- Add the pickled onions and a good splash of their liquor, the capers, English mustard and anchovy fillets.
- Remove the crusts from the bread, tear in the soft middles, add the extra virgin olive oil and 200ml of boiling kettle water, then blitz until silky smooth.
- Season to perfection, tasting and tweaking. Pour into a serving bowl, ready to serve at room temperature when your meal is ready.
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