Asian Watercress sauce

1 cup watercress

½ sheet nori

½  cup extra virgin olive oil

½ tablespoon sesame oil

1 teaspoon caper berries

1 scallion chopped

2 teaspoons raw blue agave syrup

1 tablespoon crème fraiche (or sour cream as substitute)

Add watercress, scallion and olive oil then puree in a food processor for two minutes. Add nori, caper berries, agave, and sesame oil then puree for an additional two minutes. Finish with crème fraiche and blend until smooth and creamy. Fill sauce in a squeeze bottle then use as a garnish.

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One response to “Asian Watercress sauce

  1. Pingback: Last Hurrah’s for the Waist Line « Eaterie

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