Classic Watercress Sauce

Ingredients

• 25g/1oz butter
• 2 small shallots, very finely chopped
• 1 stick celery, very finely chopped
• ½ glass dry white wine
• 75ml / 1.125 pint vegetable stock
• 1 bay leaf
• 150ml/¼ pint carton single cream
• 2 x 85g/3oz packs watercress, chopped

Method

Melt the butter in a saucepan and gently fry the finely chopped shallots and celery for 2-3 minutes until tender. Add the wine, stock and bay leaf and simmer for 2-3 minutes.

Remove the bay leaf, pour in the cream and chopped watercress, heat through, season to taste and serve.