Lemon-Watercress Butter Sauce
- 1/2 cup unsalted butter
- 2 shallots, minced
- 1 tsp. flour
- 1 bunch watercress, rinsed, patted dry, tough stems removed
- 1/4 cup fresh lemon juice
- 1/4 tsp. freshly ground pepper
- 1/4 tsp. salt
In large skillet, over medium heat, melt butter. Add shallots; saute' 2 minutes. Stir in flour until blended; cook 1 minute. Add half the watercress; saute' briefly, just until wilted. Place sauteed watercress mixture in blender; add remaining watercress, lemon juice, pepper, and salt. Puree; serve immediately.
By Robin from Washington, IA
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