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Watercress ketchup

Goes with fish, mackerel rolls, morels, salmon, bacon, potato latkes and mash.


2 onion (small, peeled, very finely chopped)
1 clv garlic (peeled, very finely chopped)
10 fl oz broth (vegetable broth or stock)
2 T soy sauce (ght soy sauce)
2 T honey (runny honey)
1 T corn starch (level, slaked in 2 tablespoons cold water)
9 oz watercress (washed)
3 T peas (frozen peas are fine)


Heat olive oil in a large saucepan, add the onion and garlic and cook for 5 minutes to soften.

Add vegetable stock, soy and honey, bring to the boil and cook for 5 minutes. Then thicken with the cornflour, stirring it in well.

Add 3 oz of the watercress and all the peas and cook for a further 1-2 minutes until the watercress is softened.

Pour into a large tray or bowl over ice to cool as quickly as possible. This will keep the deep green color.

Once cooled, spoon the cooled mixture into a food processor, add the remaining watercress and blend for 3-4 minutes or until very smooth.

Whisk in the mayonnaise and lemon juice and chill.

Total time
35 minutes
Cooking time
Preparation time
1 batch


Alternatively, substitute 10 fluid ounces vegetable stock with 10 fluid ounces water + 1/2 vegetarian stock cube.


North American cuisine

easy, simmer
condiment, sauce, vegetables
American food recipes
Food in U.S.A.