Cucumber leek sauce
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Cucumbers | |
| 1 | tablespoon | Slurry |
| Juice of half a lime | ||
| 1 | tablespoon | White wine |
| pinch | Salt | |
| 1½ | teaspoon | Finely chopped fresh dill |
| 1½ | teaspoon | Finely chopped green onions |
| ½ | teaspoon | Butter (opt) |
Directions
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.