Yield: 1 servings
|¾ cup||Unflavored nonfat yogurt|
|1 tablespoon||Lemon juice|
|½ teaspoon||Dried tarragon leaves|
|2 teaspoons||Fish sauce or anchovy paste|
In a blender or food processor, combine watercress, yogurt, mayonnaise, lemon juice, tarragon, and garlic; whirl until smooth.
Add fish sauce to taste; whirl to blend. (If sauce is made ahead, cover and chill up to a day.) Makes about 1½ cups.