Cucumber leek sauce

2 cups

Ingredients

Quantity Ingredient
2 Cucumbers
1 tablespoon Slurry
Juice of half a lime
1 tablespoon White wine
pinch Salt
1½ teaspoon Finely chopped fresh dill
1½ teaspoon Finely chopped green onions
½ teaspoon Butter (opt)

Directions

Wash cucumbers, cut in half and scoop out seeds (leave skin on). Run cucumbers through juicer. Pour juice into small, low-sided skillet or saute pan, whisk over medium heat until just bubbling around edges.

Add slurry and cook, whisking to desired consistency; don't cook too long. Whisk in lime juice and white wine, remove from heat. Add dill and green onion, whisk in gently. If using, whisk in butter until blended; serve.

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