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Cucumber Leek Sauce

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Submitted by amyk

YIELD

2 cups

PREP

15 min

COOK

10 min

READY

25 min

Ingredients

2 2
EACH EACH CUCUMBERS
1 15
TABLESPOON ML SLURRY *
½ 0.5
EACH EACH LIMES
juice of
1 15
TABLESPOON ML WHITE WINE
1 1
PINCH PINCH SALT *
1 ½ 7.5
TEASPOONS ML DILL WEED
fresh, finely chopped
1 ½ 7.5
TEASPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
½ 2.5
TEASPOON ML BUTTER
optional

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 sauté 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 34 18% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 7mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 10%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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