Watercress Buttermilk Sauce Recipe
Ingredients
1/2 clove garlic
1/2 cup watercress leaves, rinsed
1/2 cup buttermilk
1/2 cup low-fat (1% milkfat) cottage cheese
2 tablespoons plain dry bread crumbs
1/2 teaspoon Dijon mustard
1 teaspoon lemon juice
3 drops hot red pepper sauce
1/8 teaspoon salt, or to taste
Directions
1 In a food processor or blender, whirl the garlic, watercress, buttermilk, cottage cheese, breadcrumbs, mustard, lemon juice, red pepper sauce, and salt for 30 seconds or until smooth.
Chill forat least 1 hour; will keep, covered and refrigerated, for up to 3 days.
Chill forat least 1 hour; will keep, covered and refrigerated, for up to 3 days.
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