Cucumber, Cress, and Caper Sauce

  • Yield: Makes about 2 1/4 cups

Source: Martha Stewart's Cooking School, Episode 111


  • 1 English cucumber, peeled and finely chopped
  • 1 1/2 teaspoons coarse salt
  • 1 tablespoon Champagne vinegar
  • 1 tablespoon nonpareil capers, rinsed and drained
  • 1 cup sour cream
  • 1/2 cup finely chopped cress, use half watercress and half upland cress
  • Freshly ground pepper


  1. In a medium bowl, toss cucumber with salt, vinegar, and capers. Set aside for 5 minutes, and then stir in sour cream and cress. Season with pepper and more salt. Serve immediately or cover and refrigerate up to 4 hours before serving.


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