Watercress Sauce


  • 1 bunch watercress (reserve 4 to 5 sprigs for garnish)
  • 1 egg yolk
  • cup lemon juice
  • Salt and pepper to taste
  • 1 cup olive oil
  • Nutritional Information
    • Nutritional analysis per serving (12 servings)

      164 calories; 18 grams fat; 2 grams saturated fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 15 milligrams cholesterol; 1 milligram sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

1 1/2 cups


  1. Cut 2 inches from the stems of the watercress. In a food processor, combine the watercress, egg yolk, lemon juice and salt and pepper. While processing drizzle in the olive oil. Keep sauce cool until serving. Place a dab of sauce aside each quail. Garnish plates with watercress.

5 minutes

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