About
This keto watercress sauce is rich with creme fraiche, a hint of mustard and tangy apple cider vinegar.
This is a great keto sauce option for fish or even roasted vegetables. Why not try with our keto roasted broccoli and watercress sauce which can be found in our sides section.
Ingredients
- 3 tablespoon, chopped shallot
- 2 cup watercress
- 1 tablespoon unsalted butter
- 1 teaspoon apple cider vinegar
- ¾ cup vegetable broth, bouillon or consomme
- ½ teaspoon mustard
- ⅓ cup creme fraiche
Instructions
- Thinly slice the shallot. Melt the butter in a large pan over a low/medium heat and add the shallot, sweating for a minute or two until tender.
- Add the mustard and vinegar and stir well to combine.
- Add the stock and bring to a simmer, for a minute or so to further soften the shallot.
- Add the watercress and continue to simmer until just wilted. Season if required.
- Remove from the heat and transfer to a blender or use a stick blender to process until smooth. Add the creme fraiche and blend again until smooth and creamy to serve.
Nutrition Facts
- Servings: 8
- Calories: 50.3kcal/210.4kJ (per serving)
- Fat: 4.9g (per serving)
- Carbs: 1.2g (per serving)
- Protein: 0.6g (per serving)
