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Cucumber Sauce

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(Recipe ID: 369)

Serves 4 to 6

Preparation time: 20 minutes; Cook time: 20 minutes

Source: Chef Joseph Lowery

Delicious with simply cooked warm fish dishes.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 2 tablespoons Butter
  • 2 Medium cucumbers, peeled, cut in half lengthwise, seeded and sliced 1/8" thick
  • 2 Medium yellow onions, sliced Julienne
  • 1/2 cup Reserved poaching liquid from salmon or bottled clam juice
  • 2 tablespoons Dry white wine
  • 1/4 teaspoon Nutmeg *
  • Salt and pepper to taste *
  • 1 tablespoon Butter
  • 1 tablespoon Flour
  • 1/4 cup Whipping cream
  • Paprika *


  1. In a large skillet or saute pan, melt the butter until it foams.
  2. Add the cucumbers and onions and cook over moderate heat until they are softened, about 5 minutes.
  3. Place the cooked vegetables and butter in a sauce pan with the poaching liquid or clam juice, wine, mace, salt and pepper.
  4. Cover the saucepan and gently simmer for 10 minutes.
  5. Meanwhile, prepare a "Beurre Manie" by mixing the tablespoon of butter with the flour into a paste.
  6. Add a bit at a time of this paste to the simmering saucepot stirring it in to blend well and using only enough to just bind the sauce.
  7. Stir in the cream, cook for another minute and serve sprinkled with a little paprika.

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