High Fructose Corn Syrup Free Watercress Lemon Sauce
Bright, peppery, and vibrantly green, this blended sauce brings a bold punch of fresh flavor that can elevate everything from grilled fish to roasted vegetables to a simple grain bowl. Watercress gives it a slightly bitter, herbaceous backbone, while fresh lemon juice and zest keep things lively and clean-tasting. A small clove of garlic adds just enough depth without overpowering the greens, and streaming in the olive oil at the end creates a beautifully smooth, emulsified consistency. The whole thing comes together in under a minute of blending — no cooking required, no complicated technique. Store-bought sauces and dressings are notorious for sneaking in sweeteners and processed additives, but every single ingredient here is whole and recognizable. If you want to skip the corn syrup entirely, making your own condiments is the smartest move, and this one is genuinely easy enough to become a weekly staple.
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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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