Cucumber and Dill Sauce

Name: Cucumber and Dill Sauce
Yield: makes about ½ pint
Ingredients: small knob butter or splash bland oil; 1 large cucumber – peeled, deseeded and very finely diced; 3 tablespoons finely chopped fresh chervil or dill weed salt and freshly ground black pepper; 4 tablespoons fromage frais (with chervil) or soured cream (with dill); 4 fl oz dry white wine

Preparation info

makes about
½ pint

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

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

Ingredients

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

Sauce
Gluten-free
May
Vegetarian

Method

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.