Cucumber sauce

Ingredients

• 2 small cucumbers (500 g)
• 1 teaspoon salt
• 20 g vegan butter
• 285 ml cold water, for the vegan butter sauce
• 15 g flour, for the vegan butter sauce
• 100 g cold vegan butter, in small pieces, for the vegan butter sauce
• 1 teaspoon lemon juice, for the vegan butter sauce
• Black pepper to taste
• Grated nutmeg to taste
• 1 tablespoon wine vinegar, or to taste

Missing an ingredient?

• What to use instead of all-purpose flour
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• What to use instead of black pepper

Instructions

1. Peel the cucumbers, slice them and put them on a plate with the salt for 20 minutes to draw out the water. Drain them and squeeze the slices in a cloth to get out as much as you can.
2. Fry them over low heat in the 20 g of vegan butter until they start to color, and blend them.
3. For the vegan butter sauce, put 15 g of the vegan butter in a small saucepan with the flour and stir over low heat for 2 minutes without letting it color. Gradually add the cold water, stirring, and let it simmer for 5 minutes: it should look like a very thin porridge.
4. Turn the heat down as low as it goes and add the rest of the vegan butter piece by piece, stirring constantly and not adding the next piece until the last one has melted. You'll get a glossy, silky sauce. If it splits and releases oil, add a tablespoon of cold water and whisk.
5. Mix the cucumber purée with the vegan butter sauce and season with pepper, nutmeg and the vinegar.

Nutrition facts

Approximate, per serving (about 237 g). Calculated with data from USDA FoodData Central.