Cucumber and Dill Sauce

Preparation info
  • makes about

    ½ pint

    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

A fresh alternative to hollandaise or mayonnaise for serving with sea trout or salmon.


  • 1 large cucumber – peeled, deseeded and very finely diced
  • small knob butter or splash bland oil
  • 4 fl oz dry white wine


Sweat the cucumber in the butter or oil for a minute or two, until translucent but not soft. Add the wine, bring to the boil and reduce until the cucumber is quite dry. Stir in the chervil and fromage frais, or dill and soured cream, and seasoning. Serve immediately.