White Cucumber Sauce. Recipe
White Cucumber Sauce Recipe
Cucumber-based sauces have been enjoyed for centuries in various cultures around the world. This refreshing and tangy White Cucumber Sauce is a popular condiment that can be traced back to European cuisine and has since become a versatile accompaniment to many dishes. From its humble beginnings as a simple combination of cucumbers and vinegar, this sauce has evolved to incorporate other ingredients to enhance its flavor and texture.
1. Cucumbers have a high water content, which helps to keep this sauce light and refreshing.
2. The addition of lemon juice brings a citrusy brightness to balance the richness of the sauce.
3. The use of veal broth adds a savory depth of flavor to the sauce.
4. Thickening the sauce with egg yolks creates a velvety texture.
5. Browning flour is a technique often used in making soups and gravies to enhance their color and thickness.
Now, let's dive into the recipe:
- 4 fresh young cucumbers
- Vinegar and water (for soaking)
- 2 cups veal broth
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 egg yolks
1. Start by preparing the cucumbers. Take out the seeds of the fresh young cucumbers and cut them into quarter pieces.
2. Cut the cucumber quarters into pieces that are about two inches in length.
3. Place the cucumber pieces in a bowl and soak them in a mixture of vinegar and water for about an hour. This will help to enhance the flavor and texture of the cucumbers.
4. After soaking, drain the cucumber pieces and set them aside.
5. In a saucepan, heat the veal broth over medium heat until it comes to a gentle simmer.
6. Add the drained cucumber pieces to the simmering veal broth.
7. Season the broth with pepper, salt, and lemon juice. Stir well to ensure the flavors are evenly distributed.
8. Allow the cucumbers to simmer in the seasoned veal broth until they become thoroughly soft. This usually takes about 15-20 minutes.
9. Once the cucumbers are soft, remove the saucepan from the heat and carefully pour off the gravy into a separate container. Set it aside temporarily.
10. In a small bowl, whisk together the egg yolks until well combined.
11. Gradually add a small amount of the reserved gravy to the egg yolks, stirring constantly. This process is known as tempering and helps to gradually raise the temperature of the eggs without curdling them.
12. Once the egg yolks have been tempered, pour the mixture back into the saucepan with the remaining gravy.
13. Return the saucepan to the stove and warm up the sauce over low heat, stirring gently. Take care not to let the sauce curdle.
14. Continue warming the sauce until it thickens to the desired consistency. This usually takes about 5 minutes.
15. Once thickened, remove the saucepan from the heat and let the White Cucumber Sauce cool slightly before serving.
Enjoy this White Cucumber Sauce as a refreshing accompaniment to grilled meats, roasted vegetables, or as a dressing for salads. Its tangy flavor and creamy texture will undoubtedly elevate any dish.
Similar Recipe Dishes:
If you enjoyed the White Cucumber Sauce, you might also like these similar recipe dishes:
1. Tzatziki Sauce: A traditional Greek sauce made with cucumber, yogurt, garlic, lemon juice, and dill. It is commonly served with grilled meats or as a dip for pita bread.
2. Raita: A popular Indian condiment made with yogurt, cucumbers, mint, and spices. It is often served alongside spicy curries to provide a cooling contrast.
3. Cold Cucumber Soup: A chilled soup made with pureed cucumbers, yogurt, herbs, and spices. It is a refreshing dish during hot summer months.
Try out these variations and explore the diverse world of cucumber-based sauces and dishes!