Small Bowl of Cucumber Sauce

Cucumber Sauce


Finland   -   Kurkkukaslike
Makes:
Effort:
Sched:
DoAhead:  		 2 cup
**
45 min
Yes		 This light, fluffy sauce is delightful with cold sliced meats, tongue and the like, particularly for folks who don't like horseradish. It keeps refrigerated about 3 days with fresh raw egg mayonaise, a week or so with commercial mayo.




1
1/2
1/2
1/2
2
1/2
1/8
#
t
c
c
t
T
t
Cucumber (1)
Salt
Mayonnaise (2)
Whipping Cream  
Lemon Juice
Dill fresh
Pepper black
Make:   -   (45 min - 20 min work)
  1. Chop CUCUMBERS quite small (but not food processor small). See Note-1. Mix with Salt and let sit in a bowl 1/2 hour or more, turning now and then. Drain and squeeze out as much water as you can.
  2. Squeeze LEMON JUICE
  3. Chop DILL small.
  4. Place Mayonnaise in a mixing bowl sufficient for the amount of sauce being made.
  5. Whip the CREAM until it's reasonably stiff and fold into the Mayonnaise.
  6. Stir in Lemon Juice and Cucumbers, then Dill and Pepper.
NOTES:

  1. Cucumbers:

      Weight is for Persian, European or some other small thin skinned cuke you needen't peel or seed. If you have only Kirbys or standard waxed Green Blimps, peel, seed and then weigh.

  2. Mayonnaise:

      You can make your own fresh per our recipe Mayonnaise, or you can use a good commercial product. That means Hellmans (US East), Best Foods (US West), or Trader Joe's (mostly in Blue States).
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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