Fructose Free Watercress Lemon Sauce
Bright, peppery, and vibrantly green, this blended sauce brings serious restaurant energy to a weeknight plate. Watercress gives it a bold, slightly bitter edge that pairs beautifully with the brightness of fresh lemon juice and zest, while a small clove of garlic adds just enough depth. Streaming in extra virgin olive oil while the blender runs creates a silky, emulsified texture that clings perfectly to whatever you drizzle it over. For anyone managing fructose sensitivity, sauces and condiments are often a minefield of hidden sweeteners and high-fructose ingredients — this one sidesteps all of that with a clean, whole-ingredient list you can feel confident about. The optional flat-leaf parsley nudges the flavor in a fresh, herby direction without overwhelming the watercress. It comes together in just a few minutes of blending, and a quick taste-and-adjust at the end means you can dial in the salt and lemon exactly to your liking.
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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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