Cucumber sauce

Cucumber sauce

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

This sauce is suitable for tongue and corned beef, as well as salmon mousse.

Ingredients

Quantity Ingredient
1 cup peeled, seeded and finely diced cucumber
1/2 teaspoon salt
1/2 cup mayonnaise
1/4 cup whipped cream
1 tablespoon lemon juice
2 teaspoons snipped dill

Method

  1. Place the cucumber in a colander with the salt and mix. Leave to drain for 30 minutes. Combine the mayonnaise, cream, lemon juice and salt, to taste. Drain the liquid from the cucumber then stir into the sauce with the dill. Serve chilled.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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