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Seafood: Cress Sauce

Source of Recipe

Internet


List of Ingredients

1 bunch of cress, blanched
50 ml (3 Tbsp.) scallop or shellfish stock
150 ml (10 Tbsp.) olive oil
1 tbsp. mustard
Lemon juice
Salt and pepper


Recipe

Blanch the cress in boiling salted water, refresh in cold water and purée in a blender with the scallop stock and mustard; with the blender running, slowly drizzle in the olive oil.

Season with salt, pepper and lemon juice. Set aside in a cool place.