Cucumber Dill Sauce

1. 1

   Place cucumber in colander and toss with salt; let drain 30 minutes.

2. 2

   Rinse with cold water and shake dry.

3. 3

   Melt butter in heavy saucepan over medium-low heat.

4. 4

   Add shallot and cucumber.

5. 5

   Place buttered piece of parchment or waxed paper over top and cover pan with lid.

6. 6

   Simmer gently until cucumber is just tender, about 5 minutes.

7. 7

   Combine vermouth and vinegar in heavy saucepan and boil until reduced by half.

8. 8

   Add cream and continue boiling until sauce is reduced and thickened.

9. 9

   Reduce heat and stir in dill.

10. 10

    Add cucumber and heat just through.

11. 11

    If a smother sauce is desired, whirl cucumbers in a blender or processor until desired consistancy is reached.

* Per serving · 4 servings · Values may vary.

No additional tips available.