Asian Watercress Sauce

1 cup watercress
½ sheet nori
½ cup extra virgin olive oil
½ tablespoon sesame oil
1 teaspoon caper berries
1 scallion chopped
2 teaspoons raw blue agave syrup
1 tablespoon crème fraiche (or sour cream as substitute)

Add watercress, scallion and olive oil then puree in a food processor for two minutes. Add nori, caper berries, agave, and sesame oil then puree for an additional two minutes. Finish with crème fraiche and blend until smooth and creamy. Fill sauce in a squeeze bottle then use as a garnish.


  1. 1 Last Hurrah’s for the Waist Line « Thebumblinggourmet's Blog

    […] with salt and pepper. • Serve tuna over salad and garnish plate with asian watercress sauce(See Recipe). Serve remaining dressing on the side. Cooks’ notes: • The tuna in this recipe will not be […]

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