Emulsifier Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in a vibrant green sauce that works beautifully drizzled over grilled fish, roasted vegetables, or a simple grain bowl. What makes this recipe stand out for anyone avoiding commercial emulsifiers is how naturally it comes together — just whole, recognizable ingredients blended into something silky and cohesive. The technique of streaming olive oil into the running blender does all the work, creating a smooth, pourable consistency without a single additive or stabilizer in sight. Garlic adds a gentle bite, lemon zest keeps things lively, and the optional parsley deepens the herby character without overwhelming the watercress. Store-bought sauces and dressings are notoriously tricky territory, often packed with lecithins, mono- and diglycerides, or other emulsifying agents that are easy to miss on a label. Making your own means you control every single ingredient, and honestly, this one takes barely any effort to pull off. It's the kind of clean, punchy sauce that makes everything on the plate taste more intentional.
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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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