Author Notes
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
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Ingredients
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1/4 cup
English Cucumber, finely diced
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1 tablespoon
Red onion, minced
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1 teaspoon
Rice Vinegar, sodium and sugar-free
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1/3 cup
Mayonnaise, homemade or Hellmann's
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1/3 cup
Sour cream, whole milk
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1 tablespoon
Wasabi style mayonnaise
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1/4 teaspoon
Natural stone ground mustard
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1/4 teaspoon
White ground pepper
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1/2 teaspoon
Kosher salt
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1 teaspoon
Lemon zest
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Pinch
Garlic powder
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1 and 1/2 teaspoons
Capers, drained
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1/2 to 1 teaspoons
Sugar, to taste
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1 teaspoon
Fresh dill, finely chopped
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3 to 5
Thinly sliced pieces of cucumber as garnish
Directions
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Dice cucumbers and place in medium bowl.
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Mince red onion and place in a small bowl, add Rice Vinegar and marinate while adding other ingredients to cucumbers.
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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.
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Note: The sauce may be pureed in a blender and used as a dip.
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