SAUCE VERTE (for eight to ten)

Condiments, herb sauces, sauce verte 1 OLYMPUS DIGITAL CAMERA

3 bunches watercress, torn into 2 to 3 inch long sprigs (6 cups packed)

1 cup mayonnaise

¼ cup packed fresh flat leaf parsley leaves

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh tarragon

1 tablespoon Dijon mustard

½ teaspoon hot sauce, such as Tabasco

2 teaspoons bottled mango chutney

1 teaspoon fresh lemon juice



1. Make the sauce: Blanch watercress in a 2 to 3 quart pan of boiling, well salted water for 30 seconds. Drain in a colander and transfer to a bowl of ice and cold water to stop the cooking, then drain briefly in colander (do not squeeze dry).

2. Put mayonnaise in a blender and add herbs, mustard, hot sauce, chutney and lemon juice, and then watercress. Blend until smooth and very bright green, about 2 minutes. Transfer to a serving bowl.

3. Cook the shrimp: Fill a 4 quart saucepan halfway with water, add 2 tablespoons salt and bring to a boil. Add shrimp and boil until just cooked through, about 2 minutes. Drain in a colander and rinse briefly under cold running water to stop the cooking, then drain well. Serve shrimp with sauce for dipping.

NOTE: The sauce can be made up to 1 day ahead and refrigerated, covered tightly with plastic wrap. Serve with shrimp cocktail.


from Ruth Reichl (editor) Gourmet Today

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