Watercress Emulsion Recipe - Cooking Index
Watercress Emulsion Recipe - Cooking Index
Watercress one of our favorite greens, is found everywhere in Mexico. Less expensive than other bitter greens, widely available most of the year. Watercress emulsion can be done with any other herb. The oil is suspended, or emulsified into the watercress puree to form a thick creamy sauce. You could strain this to get a watercress oil.
Courses: Sauces| 1 | Watercress | |
| 1 tablespoon | 15ml | Coarse salt |
| 1/2 cup | 118ml | Canola oil |
| 1/2 teaspoon | 2.5ml | Coarse salt - or to taste |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper - or to taste |
Wash watercress and remove the thickest stems. Bring medium pot of water to a boil and add 1 tablespoon salt. Have a medium bowl of ice water at hand for refreshing. When water returns to the boil, plunge watercress in and cook for 30 seconds. Drain watercress and quickly drop in ice water. When thoroughly chilled, drain watercress again and lightly squeeze out water.
Chop blanched watercress roughly on cutting board. Place in blender and puree, adding a little water if necessary to get the mixture going. With blender running, gradually pour in oil until emulsion is formed. Add rest of salt and pepper, puree again and taste, adjusting seasoning if needed. Serve over poached salmon (a recipe for "Poached Fish" is included in this collection).
This recipe yields 4 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6297 broadcast 10-28 1996) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
7.5 (2 votes)
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