Alpha Gal Friendly Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this vibrant green sauce that comes together in minutes with nothing but a blender and a handful of fresh ingredients. It's the kind of condiment that makes everything it touches taste more alive — drizzle it over roasted vegetables, grilled fish, or a simple grain bowl and watch the whole plate transform. For anyone navigating alpha-gal syndrome, finding versatile sauces that are completely free of mammalian products can feel like a constant puzzle, but this one is naturally in the clear with its plant-based lineup of watercress, olive oil, garlic, and lemon. The emulsification technique — streaming olive oil in while the blender runs — gives it a silky, cohesive texture that feels far more sophisticated than the effort involved. A touch of parsley deepens the herbal notes if you have it on hand, though the sauce holds its own beautifully without it. Make a batch, keep it in the fridge, and reach for it all week long.
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Learn more →Ingredients
4 servings
- 2 cups fresh watercress, thick stems removed
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- ¼ cup extra virgin olive oil
- 2 tbsp water
- 1 small clove garlic, roughly chopped
- ¼ tsp fine sea salt, or to taste
- ⅛ tsp freshly ground black pepper
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the watercress, lemon juice, lemon zest, garlic, water, salt, and black pepper in a blender or food processor. Add the parsley, if using.
- 2
Blend on high speed for 30 seconds, until the greens are fully broken down and the mixture is a uniform, bright green purée.
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