Cold Cucumber Sauce
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Red Onion (minced)1 cup
Sour CreamDirections:
1
Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process)
2
Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes
3
Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes
4
Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl
5
Drain the onion thoroughly and add to the cucumbers
6
Add the yogurt, sour cream, herbs, and jalapeño, if using
7
Mix gently, and add the lemon juice
8
Season with black pepper, taste, and add more lemon or salt as you wish
9
Refrigerate for at least 1 hour before serving
10
The sauce keeps refrigerated for 2 days
11
Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process)
12
Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes
13
Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes
14
Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl
15
Drain the onion thoroughly and add to the cucumbers
16
Add the yogurt, sour cream, herbs, and jalapeño, if using
17
Mix gently, and add the lemon juice
18
Season with black pepper, taste, and add more lemon or salt as you wish
19
Refrigerate for at least 1 hour before serving
20
The sauce keeps refrigerated for 2 days