It makes about 3 cups
Good on filled crêpes, omelets, or vegetables.
• 2 large cucumbers (about 1¼ lbs.)
• 5 Tbs. butter
• 2 Tbs. flour
• 1 cup milk, heated
• ½ tsp. salt, or more to taste
• white pepper to taste
• 1 small, ripe avocado (about 6 oz.)
• 1 tsp. finely grated lemon rind
• 3½ Tbs. lemon juice
• 1½ Tbs. minced onion
1. Peel and seed the cucumbers and cut them up in fine dice. Sauté them in 3 tablespoons of the butter, stirring often, for about 20 minutes—all the excess moisture should be evaporated.
2. Melt the remaining 2 tablespoons butter in a medium-sized, heavy-bottomed saucepan and stir in the flour. Cook the roux for 2 to 3 minutes over low heat, stirring constantly, and then whisk in the milk. Continue stirring over medium heat until the sauce is thick. Season with the salt and some white pepper.
3. Remove the sauce from the heat. Scoop the avocado out of its shell and mash or chop it. Add the avocado, cucumber, lemon rind, and lemon juice to the sauce and purée.
4. Return the sauce to the pot, add the minced onion, and heat it up just short of simmering—do not let it boil, or the flavor of the avocado will be affected. Serve immediately.
