Cucumber Sauce

Preparation info
  • 1½ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup finely chopped peeled cucumbers
  • ½ teaspoon salt
  • 2 teaspoo

Method

  1. Combine the cucumbers and salt. Let stand in a covered jar in the refrigerator for at least one hour.

  2. Drain cucumbers and mix with sugar, vinegar and pepper. Just before serving fold in the whipped cream. Serve over fish.