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Categories:Viewed: 69 - Published at: 4 years ago
Ingredients
- 1 large cucumber, peeled, halved lengthwise, seeded and cut into 1/4 inch slices
- 1 teaspoon salt
- 2 tablespoons unsalted butter (1/4 stick)
- 1 tablespoon minced shallot
- 1 cup dry vermouth or 1 cup other dry white wine
- 2 tablespoons white wine vinegar (preferably bottled with dill)
- 1 cup whipping cream
- 1 tablespoon minced fresh dill
Method
- Place cucumber in colander and toss with salt; let drain 30 minutes.
- Rinse with cold water and shake dry.
- Melt butter in heavy saucepan over medium-low heat.
- Add shallot and cucumber.
- Place buttered piece of parchment or waxed paper over top and cover pan with lid.
- Simmer gently until cucumber is just tender, about 5 minutes.
- Combine vermouth and vinegar in heavy saucepan and boil until reduced by half.
- Add cream and continue boiling until sauce is reduced and thickened.
- Reduce heat and stir in dill.
- Add cucumber and heat just through.
- If a smother sauce is desired, whirl cucumbers in a blender or processor until desired consistancy is reached.
