Cucumber Leek Sauce
Yield
2 cupsPrep
15 minCook
10 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cucumbers
|
|
| 1 | tablespoon |
slurry
|
* |
| ½ | each |
limes
juice of |
|
| 1 | tablespoon |
white wine
|
|
| 1 | pinch |
salt
|
*
|
| 1 ½ | teaspoons |
dill weed
fresh, finely chopped |
|
| 1 ½ | teaspoons |
scallions, spring or green onions
finely chopped |
|
| ½ | teaspoon |
butter
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cucumbers
|
|
| 15 | ml |
slurry
|
* |
| 0.5 | each |
limes
juice of |
|
| 15 | ml |
white wine
|
|
| 1 | pinch |
salt
|
*
|
| 7.5 | ml |
dill weed
fresh, finely chopped |
|
| 7.5 | ml |
scallions, spring or green onions
finely chopped |
|
| 2.5 | 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.
