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Cucumber, Cress, and Caper Sauce

Make this sauce to serve with our Poached Salmon.

  • Yield: Makes about 2 1/4 cups

Source: Martha Stewart Living, April 2007


  • 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


  1. 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.

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