Cucumber Sauce
Cucumber Sauce
An excellent sauce for Mom’s Salmon, above, or to pair with lamb.
Serves 4
½ English cucumber, peeled and finely chopped
1 teaspoon kosher salt
2 tablespoons red onion, minced
1 tablespoon fresh lemon juice
1 tablespoon dill, dried or minced fresh dill
1⁄3 cup sour cream or yogurt
salt and pepper to taste
Directions
Toss chopped cucumber and salt together in a small strainer and set over a bowl to drain for at least a half hour. Place drained cucumber in a small bowl and mix in onion, lemon juice, and dill. Add the sour cream or yogurt to reach the consistency you like. Taste, add salt and pepper, and adjust seasonings.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
