Tired of the same old sauces? Imagine a sauce that’s both luxuriously creamy and refreshingly light. This vibrant green Cucumber and Avocado Sauce is a game-changer! It combines the cool, crispness of cucumber with the buttery richness of avocado, all brought together in a velvety, lemon-kissed cream base. It’s the elegant finishing touch your savory crêpes, fluffy omelets, and roasted veggies have been waiting for. Prepare to fall in love with this unique and utterly delicious creation!
Ingredients
• (Makes about 3 cups / 720ml)
• 2 large cucumbers, about 1¼ lbs / 570g
• 5 Tbs / 70g butter, divided
• 2 Tbs / 16g all-purpose flour
• 1 cup / 240ml milk, heated
• ½ tsp / 2.5g salt, or more to taste
• white pepper to taste
• 1 small, ripe avocado, about 6 oz / 170g
• 1 tsp / 2g finely grated lemon rind
• 3½ Tbs / 52ml fresh lemon juice
• 1½ Tbs / 15g minced onion
Instructions
1. Prepare the Cucumbers: Peel, seed, and finely dice the cucumbers. In a large skillet, melt 3 tablespoons / 42g of the butter over medium heat. Add the diced cucumber and sauté, stirring frequently, for about 20 minutes, or until all the liquid has evaporated and the cucumbers are tender.
2. Create the Béchamel Base: In a medium, heavy-bottomed saucepan, melt the remaining 2 tablespoons / 28g of butter over low heat. Whisk in the flour to form a paste (a roux) and cook for 2-3 minutes, stirring constantly to avoid browning. Gradually whisk in the heated milk until smooth. Increase the heat to medium and continue stirring until the sauce thickens enough to coat the back of a spoon. Season with salt and white pepper to taste.
3. Blend the Sauce: Remove the thickened sauce from the heat. In a blender or food processor, combine the sauce, the cooked cucumber, the flesh of the avocado, lemon rind, and lemon juice. Blend until completely smooth and creamy.
4. Final Touches and Serving: Pour the puréed sauce back into the saucepan. Stir in the minced onion and gently reheat over low heat until just warmed through. It is crucial not to let it simmer or boil, as this can alter the fresh avocado flavor. Serve immediately for the best taste and texture.
Nutritional Information
• Serving Size: ¼ cup (approx. 60g), Calories: ~120 kcal, Fat: ~10g, Carbohydrates: ~6g, Protein: ~2g. Please note this is an estimate and can vary based on specific used.
Pro Tips
• For the creamiest texture and brightest flavor, ensure your avocado is perfectly ripe but not browned or stringy.
• For an ultra-smooth, velvety sauce, use a high-speed blender. If you prefer a bit more texture, you can pulse it in a food processor or use an immersion blender.
• The final heating step is just to warm everything through. Overheating can cause the avocado to become bitter and the sauce to lose its vibrant green color.
• Add a handful of fresh herbs like dill, chives, or parsley during the blending step for an extra layer of freshness.
FAQ
Q: Can I make this cucumber avocado sauce vegan
A: Absolutely! To make this sauce vegan, simply substitute the dairy butter with a plant-based butter or olive oil, and use an unsweetened plant-based milk like oat, soy, or almond milk for the béchamel base. The results will be just as creamy and delicious.
Q: How do I store this sauce and keep it from browning
A: For best results, this sauce should be enjoyed immediately. If you have leftovers, store them in an airtight container with plastic wrap pressed directly onto the surface of the sauce to minimize air contact. The lemon juice helps, but it will only stay vibrant green for up to 24 hours in the refrigerator. Do not freeze this sauce.
Q: Is this cucumber and avocado sauce gluten-free
A: This recipe as written is not gluten-free because it uses all-purpose flour to make the roux. For a gluten-free version, you can easily substitute the all-purpose flour with a 1-to-1 gluten-free flour blend or cornstarch to thicken the béchamel base.
Q: How can I make a meal with this sauce higher in protein
A: This sauce pairs wonderfully with protein-rich vegetarian options. Drizzle it over omelets or tofu scrambles, use it as a topping for savory crêpes filled with cheese and spinach, or serve it alongside grilled halloumi, roasted chickpeas, or quinoa-stuffed bell peppers.
