Eggless Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this vibrant blender sauce that comes together in just a few minutes with nothing more than fresh, whole ingredients. The watercress gives it a bold, slightly bitter edge that balances beautifully against the citrus, while the olive oil gets streamed in at the end to create a silky, emulsified finish. Garlic and a touch of parsley round everything out, making this feel far more complex than the short ingredient list suggests. Many store-bought green sauces rely on eggs or dairy to achieve that creamy texture, but this one gets there entirely through the emulsification of olive oil — no workarounds needed. It's endlessly versatile: spoon it over grilled fish, roasted vegetables, grain bowls, or use it as a punchy dipping sauce for crusty bread. The blender does all the heavy lifting, so even on a busy weeknight this is genuinely effortless to pull off.
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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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