Cucumber, Cress, and Caper Sauce

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1/2 English cucumber, peeled and finely chopped

1 tablespoon champagne vinegar

1 tablespoon drained small capers

1 1/4 teaspoons coarse salt

1 cup sour cream

3/4 cup finely chopped watercress or Upland cress

Freshly ground pepper


Toss together cucumber, vinegar, capers, and salt in a small bowl. Let stand 5 minutes. Stir in sour cream and cress; season with pepper. Serve immediately, or refrigerate, covered, up to 4 hours.