An easy sauce to prepare and oh so delicious! Serve with chicken or fish, grilled veggies, pita chips or as a raw vegetable dip!
- 1 large or 2 medium-sized cucumbers
- 1 TBSP. Cherchies® Champagne Mustard
- 1 tsp. sugar
- 2 TBSP. peanut oil
- Pinch of ginger
- 1/3 cup white wine vinegar or rice vinegar
- 2 cups whole mik yogurt or sour cream
- 2 TBSP. Cherchies® Lem'n Dill Seasoning
- Salt to taste
Peel the cucumbers. Quarter them the long way and cut out the seeds. Grate the meat on the large holes of a grater and spread the shreds on absorbent paper to dry. Let them sit about 5 minutes.
Beat the Champagne Mustard, sugar, oil, and ginger until the mixture is well combined, then slowly beat in the vinegar. Stir in the shredded cucumber and marinate, refrigerated, 1 to 3 hours, but not longer.
At serving time, drain the cucumbers, reserving the marinade. Stir the yogurt or sour cream until it is smooth, then slowly stir in the marinade to make the sauce just a little thicker than heavy cream. Fold in the cucumber, Lem'n Dill Seasoning, and salt to taste.
Put back in refrigerator for 15 minutes to allow flavors to meld and then serve at once.
Note: The texture of the sauce does not hold well, but it does continue to taste good even after it looks terrible. If there is any leftover sauce - stir into potato salad!