Watercress & Mint Sauce

March/April 1996

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Fresh watercress and mint combine in this beautiful and quick sauce. Make it just before serving, as the herbs lose color as it sits. Serve over steamed asparagus or heirloom tomato slices.

Watercress & Mint Sauce

Makes: 1/2 cup

Active Time:

Total Time:


  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped garlic
  • 1/3 cup dry white wine
  • 1/3 cup reduced-sodium chicken broth
  • 2 teaspoons unseasoned dry breadcrumbs
  • 1/3 cup chopped watercress leaves
  • 1/3 cup chopped fresh mint leaves
  • 2 teaspoons lemon juice
  • Salt & freshly ground pepper, to taste


  1. Heat oil in a small saucepan over medium heat. Add garlic and stir until lightly colored, about 30 seconds. Add wine and broth and simmer until reduced to 1/3 cup, about 5 minutes. Stir in breadcrumbs and cook until the mixture thickens, about 30 seconds. Stir in watercress and mint; cook until wilted, about 10 seconds longer. Stir in lemon juice and season with salt and pepper. Serve immediately.

Tips & Notes

  • Make this sauce just before serving, so the herbs do not lose their color.
  • Reducing the sauce virtually eliminates the alcohol and alcohol calories.


Per tablespoon: 30 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 49 mg sodium; 33 mg potassium.

Exchanges: 1/2 fat

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