Summary

Ingredients

• 4 tablespoon cucumber liquid
• 2 tablespoon mustard, medium hot
• 1 pinch (s) sugar
• 1 teaspoon pesto verde
• 3 tablespoon sunflower oil, or rapeseed oil
• 1 box cress

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Instructions

1. Make a creamy sauce from the cucumber liquid (in which the pickles are pickled), the mustard, pesto, sugar and oil with a hand mixer. Here, if necessary, the quantities may vary a little according to personal taste. Cut and add the cress.