Ginger Free Watercress Lemon Sauce
Bright, peppery watercress meets fresh lemon in this vibrant blender sauce that comes together in just a few minutes. The result is a silky, emulsified green purée that's bold enough to stand on its own but versatile enough to drizzle over grilled fish, roasted vegetables, or a simple grain bowl. Because the heat in so many sauces and dressings comes from ginger, it can be genuinely tricky to find a store-bought option that skips it entirely — this one sidesteps that problem completely by relying on garlic, lemon zest, and black pepper for its kick. Streaming the olive oil in while the blender runs is the small technique that makes everything come together smooth and glossy rather than watery or separated. A handful of flat-leaf parsley is optional but adds a little extra herbal depth if you have it on hand. Taste as you go and adjust the salt and lemon to your liking — the recipe actively encourages it, and that flexibility is part of what makes this sauce so easy to love.
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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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