Yield: 4 servings
Ingredients
- 1/4 cup of Pelee Island Chardonnay (60 milliliters)
- 1/4 cup rice vinegar (60 milliliters)
- 1 tablespoon Dijon mustard (15 milliliters)
- 1 cup chopped green onions (8 ounces)
- 1 cup watercress leaves
- 1 1/2 cups peanut oil (375 milliliters)
- Kosher salt and black pepper
- 1 teaspoon sugar
Directions
- Combine the wine, vinegar, mustard and green onions in the food processor. Whiz. Add the watercress leaves, stems removed. Process again. Finally, add the oil in a steady stream with the motor running. Season to taste. Add the sugar if the sauce is too tart.
- Serve with fish