Cucumber Sauce

One of the simplest, but one of the best sauces with cold salmon or lobster.


  • Β½ hothouse English cucumber, finely diced
  • 1ΒΌ cups heavy cream
  • 2 cups white wine vinegar
  • Salt and freshly ground pepper


The diced cucumber should be allowed to drain in a strainer for 30-45 minutes before making the sauce, so that the excess juices are removed. Otherwise, they will seep into the sauce and spoil the consistency.

Whip the cream, gradually adding the white wine vinegar as you do so. Fold in the cucumber, and season with salt and pepper. Chill until ready to use.