Yield: 2 cups
Measure | Ingredient |
---|---|
2 \N | Cucumbers |
1 tablespoon | Slurry |
\N \N | Juice of half a lime |
1 tablespoon | White wine |
\N pinch | Salt |
1½ teaspoon | Finely chopped fresh dill |
1½ teaspoon | Finely chopped green onions |
½ teaspoon | Butter (opt) |
Wash cucumbers, cut in half and scoop out seeds (leave skin on). Run cucumbers through juicer. Pour juice into small, low-sided skillet or saute pan, whisk over medium heat until just bubbling around edges.
Add slurry and cook, whisking to desired consistency; don't cook too long. Whisk in lime juice and white wine, remove from heat. Add dill and green onion, whisk in gently. If using, whisk in butter until blended; serve.