Cucumber Sauce

Cucumber Sauce Recipe from Romania | Traditional Ingredients

Region / culture: Romania | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Cucumber sauce is a tangy and flavorful condiment that pairs well with a variety of dishes. This versatile sauce can be used as a topping for meats, vegetables, or even as a dip for bread or chips.

History

Cucumber sauce has been a popular condiment in many cultures for centuries. It is believed to have originated in Eastern Europe, where cucumbers are a common ingredient in traditional cuisine. Over time, variations of the recipe have been created and adapted to suit different tastes and preferences.

Ingredients

1 tbsp lard
1 tbsp flour
1 small onion
2 pickled cucumbers
1 tbsp tomato sauce
1 tbsp vinegar
1 tsp sugar
2 cups beef broth (or water)
salt

How to prepare

In a pan, fry the finely chopped onion in lard along with the flour until it turns yellow.
Pour the broth into the pan and add salt, sugar, tomato sauce, and thinly sliced pickled cucumbers.
Allow the mixture to boil for a few minutes, then add the vinegar and let it simmer until the sauce thickens slightly.
Serve the dish warm.

Variations

Add fresh herbs such as dill or parsley for extra flavor.
Substitute white wine vinegar for a different tangy twist.
Mix in some Greek yogurt for a creamy texture.

Cooking Tips & Tricks

Be sure to finely chop the onion to ensure it cooks evenly in the sauce.

- Adjust the amount of sugar and vinegar to suit your personal taste preferences.

- For a smoother sauce, you can blend the mixture in a food processor before serving.

Serving Suggestions

Cucumber sauce is delicious served over grilled chicken, roasted vegetables, or as a dip for pita bread.

Cooking Techniques

Be sure to cook the flour and onion until they are golden brown to develop a rich flavor in the sauce.

- Simmer the sauce on low heat to allow the flavors to meld together.

Ingredient Substitutions

Olive oil can be used in place of lard.

- White vinegar can be used instead of apple cider vinegar.

Make Ahead Tips

Cucumber sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve cucumber sauce in a small bowl with a sprinkle of fresh herbs on top for a beautiful presentation.

Pairing Recommendations

Cucumber sauce pairs well with grilled meats, roasted vegetables, or as a topping for sandwiches.

Storage and Reheating Instructions

Store leftover cucumber sauce in an airtight container in the refrigerator. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Calories per serving: 100

Carbohydrates

Carbohydrates: 10g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 2g per serving

Vitamins and minerals

Cucumber sauce is a good source of vitamin C and potassium.

Alergens

This recipe contains gluten from the flour.

Summary

Cucumber sauce is a low-calorie condiment that is rich in vitamins and minerals. It is a healthy addition to any meal.

Summary

Cucumber sauce is a delicious and versatile condiment that adds a burst of flavor to any dish. With its tangy and refreshing taste, it is sure to become a favorite in your kitchen.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Cucumber Sauce. It was a warm summer day, and I had just come back from a visit to the farmer's market. I had picked up some fresh cucumbers and was looking for a new way to use them. That's when I stumbled upon this recipe in an old cookbook that belonged to my dear friend, Mrs. Jenkins.

Mrs. Jenkins was known for her delicious cucumber dishes, and I was always in awe of her culinary skills. She had acquired this recipe from her mother-in-law, who had passed it down through the generations. Mrs. Jenkins generously shared the recipe with me, knowing how much I loved to cook.

The recipe was simple yet elegant, perfect for a light and refreshing summer dish. It called for fresh cucumbers, yogurt, garlic, dill, and a touch of lemon juice. The combination of ingredients sounded intriguing, and I couldn't wait to give it a try.

I gathered all the ingredients and began to prepare the sauce. I peeled and grated the cucumbers, then squeezed out the excess moisture. I mixed them with the yogurt, minced garlic, chopped dill, and a splash of lemon juice. The aroma that wafted from the bowl was divine, and I knew I was onto something special.

I let the sauce chill in the refrigerator for a few hours to allow the flavors to meld together. When it was time to serve, I spooned the sauce over a bed of fresh greens and topped it with a sprinkle of paprika for a pop of color. The first bite was a revelation – the cool, creamy sauce paired perfectly with the crisp cucumbers and tangy lemon juice. It was a taste sensation unlike anything I had ever experienced.

I couldn't wait to share this recipe with my family and friends. I served the Cucumber Sauce at our next family gathering, and it was a hit! Everyone raved about the dish, asking for the recipe and seconds. I felt a sense of pride knowing that I had discovered a new favorite that would be passed down through the generations.

Over the years, I have made this Cucumber Sauce countless times, each batch better than the last. I have tweaked the recipe here and there, adding a pinch of this or a dash of that to suit my taste. But the essence of the dish remains the same – a simple yet elegant sauce that never fails to impress.

I have shared this recipe with many people over the years, passing on the joy and satisfaction that comes from creating something delicious from scratch. I have taught my grandchildren how to make the sauce, watching with pride as they carry on the tradition. I know that this recipe will be a part of our family for years to come, bringing smiles and memories with each bite.

As I sit here reminiscing about that warm summer day when I first discovered the recipe for Cucumber Sauce, I am filled with gratitude for all the wonderful experiences and people that have shaped my culinary journey. I am thankful for Mrs. Jenkins and her generosity in sharing her family recipe with me, and for the joy that cooking has brought to my life. And most of all, I am grateful for the simple pleasures of good food and good company, which bring us together and fill our hearts with love.