Watercress ketchup

Goes with fish, mackerel rolls, morels, salmon, bacon, potato latkes and mash.

Ingredients

3 tablespoons olive oil
2 onion (small, peeled, very finely chopped)
1 clove garlic (peeled, very finely chopped)
10 fluid ounces broth (vegetable broth or stock)
2 tablespoons soy sauce (ght soy sauce)
2 tablespoons honey (runny honey)
1 tablespoon cornstarch (level, slaked in 2 tablespoons cold water)
9 ounces watercress (washed)
3 tablespoons pea (frozen peas are fine)
3 tablespoons mayonnaise
1 dash lemon juice

Instructions

Heat olive oil in a large saucepan, add the onion and garlic and cook for 5 minutes to soften.

Add vegetable stock, soy and honey, bring to the boil and cook for 5 minutes. Then thicken with the cornflour, stirring it in well.

Add 3 oz of the watercress and all the peas and cook for a further 1-2 minutes until the watercress is softened.

Pour into a large tray or bowl over ice to cool as quickly as possible. This will keep the deep green color.

Once cooled, spoon the cooled mixture into a food processor, add the remaining watercress and blend for 3-4 minutes or until very smooth.

Whisk in the mayonnaise and lemon juice and chill.

Yield
1 batch
Preparation time 20 minutes
Cooking time 15 minutes
Total time
35 minutes

Notes

Alternatively, substitute 10 fluid ounces vegetable stock with 10 fluid ounces water + 1/2 vegetarian stock cube.

Source

North American cuisine

easy, simmer
condiment, sauce, vegetables
American food recipes
Food in U.S.A.