Artichokes and other seasonal vegetables are favorites in our home, but we prefer light sauces as accompaniments. Serve this Cool Cucumber Summer Sauce with vegetables as an appetizer, or as a fresh tartar sauce with fish. —cookwithsusan
English Cucumber, finely diced
Red onion, minced
Rice Vinegar, sodium and sugar-free
Mayonnaise, homemade or Hellmann's
Sour cream, whole milk
Wasabi style mayonnaise
Natural stone ground mustard
White ground pepper
1 and 1/2 teaspoons
1/2 to 1 teaspoons
Sugar, to taste
Fresh dill, finely chopped
3 to 5
Thinly sliced pieces of cucumber as garnish
Mince red onion and place in a small bowl, add Rice Vinegar and marinate while adding other ingredients to cucumbers.
Add mayonnaise, sour cream, Wasabi style mayonnaise, mustard, white pepper, salt, lemon zest, garlic powder, capers, and sugar. Gently combine, and then add red onion with vinegar. Cover, place in refrigerator, and chill for two hours before serving. Fold in dill before placing sauce in serving dish. Garnish with thinly sliced cucumbers.
Note: The sauce may be pureed in a blender and used as a dip.