180 ml watercress 180 ml nonfat yogurt 180 ml mayonnaise 16 ml lemon juice 1 gr tarragon leaves 1 garlic clove 10 ml fish sauce
Instructions
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 1.5 cups.