Eosinophilic Esophagitis Friendly Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this silky blended sauce that comes together in just a few minutes with nothing more than a blender. Managing eosinophilic esophagitis often means scrutinizing every condiment label for hidden dairy, wheat, soy, egg, or tree nuts — and this sauce sidesteps all of that with a short, clean ingredient list you can actually trust. Fresh watercress, lemon juice and zest, garlic, olive oil, and a pinch of sea salt are all it takes to build something genuinely vibrant and complex-tasting. Streaming the olive oil in while blending creates a smooth, emulsified texture that clings beautifully to proteins, roasted vegetables, or simple grains. The optional flat-leaf parsley deepens the green color and adds a mild herbal note without introducing anything problematic. You can thin it out with an extra splash of water if you need a more pourable consistency, making it easy to customize for whatever you're serving. It's the kind of versatile, feel-good sauce that proves eating within tight dietary boundaries doesn't have to mean sacrificing flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!