Yeast Free Watercress Lemon Sauce
Bright, peppery watercress meets zingy lemon in this vibrant blender sauce that comes together in just a few minutes with nothing more than fresh, whole ingredients. The watercress gives it a gorgeous deep-green color and a slightly bold, garden-fresh bite that gets smoothed out beautifully by the olive oil as it emulsifies into a silky, pourable consistency. A small clove of garlic adds just enough depth without overpowering the citrus, and the optional parsley nudges the flavor in a fresher, more herbaceous direction. For anyone navigating a yeast-free lifestyle, packaged condiments and store-bought sauces can be a minefield of hidden additives — this one is made entirely from ingredients you can see and pronounce. Streaming the olive oil in while the blender runs is the little trick that transforms a simple purée into something that clings beautifully to whatever you're drizzling it over, from grilled fish to roasted vegetables to a simple grain bowl. You can thin it out with an extra splash of water if you want it more sauce-like, or keep it thick for a spread. It's the kind of recipe that makes you wonder why you ever reached for a bottle in the first place.
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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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