Watercress Sauce
Instructions:
- In blender or in food processor with knife blade attached, puree 1â„2 bunch watercress, tough stems trimmed (1 cup), 1â„2 cup sour cream, 1 tablespoon fresh lemon juice, 1 teaspoon chopped fresh tarragon or 1â„8 teaspoon dried tarragon, 11â„2 teaspoons sugar, and 1 teaspoon salt until smooth.
- Cover and refrigerate.