Citric Acid Free Watercress Lemon Sauce
Bright, peppery watercress gets blended into a silky green sauce that's equal parts bold and elegant — the kind of thing that makes a simple grilled chicken breast or roasted vegetables feel genuinely special. The fresh lemon juice and zest bring a clean, citrusy lift without relying on any processed or additive-heavy ingredients, which is exactly what makes this work for anyone avoiding manufactured citric acid. Because the acidity here comes entirely from a real lemon squeezed right before blending, you stay in full control of what goes into the sauce. A small clove of garlic and a drizzle of extra virgin olive oil round everything out, giving the purée a smooth, emulsified body that clings beautifully to whatever you're serving it with. The whole thing comes together in a blender in just a few minutes, making it as practical as it is impressive. Optional flat-leaf parsley deepens the herbal notes if you want to lean into that fresh, garden-forward flavor even more. Keep a jar of this in the fridge and you'll find yourself reaching for it constantly.
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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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