1 pickled cucumber (25 g), finely chopped
1/2 cup heavy cream (120 ml)
2 tablespoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pinch of black pepper
1 pickled cucumber (25 g), finely chopped
1/2 cup heavy cream (120 ml)
2 tablespoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1 pinch of black pepper
In a small bowl, combine all the ingredients and mix well with a wooden spoon until you get a homogeneous sauce
Transfer to a fondue pot and serve
80 calories per serving
