Cucumber Sauce

Name: Cucumber Sauce
Ingredients: 1 cup sour cream; 1 6-inch firm green cucumber; 2 Tbsp. fresh dill weed, chopped (or, if you must, fresh parsley) salt and white pepper to taste; 2 Tbsp. fresh dill weed, chopped (or, if you must, fresh parsley) salt and white pepper to taste; 2 Tbsp. fresh dill weed, chopped (or, if you must, fresh parsley) salt and white pepper to taste; 2 Tbsp. fresh dill weed, chopped (or, if you must, fresh parsley) salt and white pepper to taste

Preparation info

Makes
1½ cups
approximately

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

This sauce is better with shellfish and hot fish if mayonnaise is substituted for the sour cream. But this version has a light freshness that perfectly complements the tarragon-and-wine-flavored chilled bass. (If you double the cucumber and halve the sour cream it becomes a refreshing cool taste to serve with a hot curry.)

Ingredients

1 6-inch firm green cucumber
1 cup sour cream
2

Sauce
Gluten-free
Vegetarian

Method

Peel, halve, seed, and soak the cucumber in cold salted water for 1 hour. Dry and chop it into fine cubes. Mix with the sour cream, dill, salt, and pepper.