blend · dressing
NATIONAL AWARD WINNERPrep 10 minStoneforge Watercress
Independent adaptation of a publicly published Ilene Rosen recipe. Not affiliated with, sponsored by, or endorsed by Ilene Rosen.
For greens, grains, and roasted vegetables.
Ratio
Ingredients
- Watercress — 1 bunch watercress (leafy tops) (80 g)
- Dijon Mustard — 1 Tbsp Dijon (15 ml)
- White Wine Vinegar — 2 Tbsp white wine vinegar (30 ml)
- Vegetable Oil — ¾ cup (175 mL) flavourless vegetable oil
- Salt — kosher salt (3 g)
- Pepper — pepper (0.5 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Stoneforge Watercress wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Ilene Rosen — published sauce recipes in the PantryFlex catalog. James Beard Book Award: Vegetable-Focused Cooking 2019.
Originally published as Watercress Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Ilene Rosen / National Post Cook This (Saladish) (published as “Watercress Dressing”). Full citation lives in Provenance.