Mushroom Free Watercress Lemon Sauce
Bright, peppery, and vibrantly green, this blended sauce is the kind of thing that makes a simple piece of grilled fish or roasted chicken feel genuinely special. Watercress brings a bold, slightly bitter bite that gets balanced beautifully by fresh lemon juice, lemon zest, and a drizzle of good olive oil — all blended into a silky, pourable emulsion in under a minute. A single small clove of garlic adds just enough depth without overpowering the fresh greens, and a handful of flat-leaf parsley can be stirred in if you want an even more herbaceous finish. The whole thing comes together in a blender, so there's no cooking involved and almost no cleanup. Because every ingredient here is a whole, recognizable plant or pantry staple, you never have to second-guess what's in it — no hidden fillers, no processed flavor bases, nothing lurking in the background. It's endlessly versatile too: spoon it over grain bowls, use it as a dipping sauce, or thin it out slightly and toss it through pasta. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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