Watercress Dressing

Name: Watercress Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: French Classic
Ingredients: 1 bunch watercress (leafy tops) (80 g) Watercress; 1 Tbsp Dijon (15 ml) Dijon Mustard; 2 Tbsp white wine vinegar (30 ml) White Wine Vinegar; ¾ cup (175 mL) flavourless vegetable oil Vegetable Oil; ½ tsp (3 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Ilene Rosen recipe. Not affiliated with, sponsored by, or endorsed by Ilene Rosen.

DRESSING · COUSCOUS & SPRING ALLIUMS

In the published recipe, this is the dressing for couscous and spring allium salad.

Ilene Rosen's watercress dressing for couscous salads.

On the jar

WATERCRESS

Method: blend
Yield: about 1½ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 15 mlWhite Wine Vinegar 30 mlVegetable Oil 175 ml

Ingredients

Watercress1 bunch watercress (leafy tops) (80 g)
Dijon Mustard1 Tbsp Dijon (15 ml)
White Wine Vinegar2 Tbsp white wine vinegar (30 ml)
Vegetable Oil¾ cup (175 mL) flavourless vegetable oil
Salt½ tsp (3 g)
Pepperabout ¼ tsp (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.

Get Watercress Dressing + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Watercress Dressing 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:

3 kitchens · 6 stars · 4 national awards

Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Creamy Balsamic-Dijon Dressing★★★ KITCHENOn the jar: BALSAMIC
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Ilene Rosen — published sauce recipes in the PantryFlex catalog. James Beard Book Award: Vegetable-Focused Cooking 2019.

Adapted from a Ilene Rosen recipe (Ilene Rosen / National Post Cook This (Saladish)).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Ilene Rosen / National Post Cook This (Saladish) (published as “Watercress Dressing”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar