Gelatin Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in this vibrant blender sauce that comes together in just a few minutes with nothing but whole, plant-based ingredients. The watercress gives it a bold, slightly bitter edge that the lemon juice and zest balance out beautifully, while a slow stream of olive oil pulls everything into a silky, emulsified pour. Many store-bought sauces and dressings rely on thickeners or stabilizers that can be surprisingly hard to vet, so making your own from scratch is a genuinely smart move. This one is completely free of any animal-derived setting agents — just greens, citrus, garlic, and good oil doing all the work. A small clove of garlic adds depth without overpowering, and the optional parsley nudges the color into an almost electric green that looks stunning drizzled over grilled fish, roasted vegetables, or a simple grain bowl. The consistency is easy to control too — a splash of extra water and a few more seconds of blending gets you exactly the texture you want, whether that's a thick spoonable dollop or a loose, pourable drizzle. It's the kind of versatile, fridge-friendly sauce that quietly upgrades everything it touches.
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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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