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Creamy Cucumber and Avocado Sauce – vegetarian recipe
Stav Kogan

Creamy Cucumber and Avocado Sauce

A luxuriously creamy and refreshingly light sauce combining the coolness of cucumber with the buttery richness of avocado in a velvety, lemon-kissed cream base. Perfect for crêpes, omelets, and roasted veggies.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • (Makes about 3 cups / 720ml)
  • 2 large cucumbers, about 1¼ lbs / 570g (20.1 oz)
  • 5 Tbs / 70g (2.47 oz) butter, divided
  • 2 Tbs / 16g (0.56 oz) all-purpose flour
  • 1 cup (240 ml) milk, heated
  • ½ tsp (2.5 g / 0.09 oz) salt, or more to taste
  • white pepper to taste
  • 1 small , ripe avocado, about 6 oz / 170g
  • 1 tsp (2 g / 0.07 oz) finely grated lemon rind
  • 3½ Tbs / 52ml (1.8 fl oz) fresh lemon juice
  • 1½ Tbs / 15g (0.53 oz) minced onion
  • 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.

Method
 

  1. Prepare the Cucumbers: Peel, seed, and finely dice the cucumbers.
  2. In a large skillet, melt 3 tablespoons / 42g (1.48 oz) of the butter over medium heat.
  3. Add the diced cucumber and sauté, stirring frequently, for about 20 minutes, or until all the liquid has evaporated and the cucumbers are tender.
  4. Create the Béchamel Base: In a medium, heavy-bottomed saucepan, melt the remaining 2 tablespoons / 28g (0.99 oz) of butter over low heat.
  5. 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.
  6. Season with salt and white pepper to taste.
  7. Blend the Sauce: Remove the thickened sauce from the heat.
  8. In a blender or food processor, combine the sauce, the cooked cucumber, the flesh of the avocado, lemon rind, and lemon juice.
  9. Blend until completely smooth and creamy.
  10. Final Touches and Serving: Pour the puréed sauce back into the saucepan.
  11. 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.
  12. Serve immediately for the best taste and texture.
  13. Add a handful of fresh herbs like dill, chives, or parsley during the blending step for an extra layer of freshness.

Nutrition

Calories: 120kcalCarbohydrates: 6gProtein: 2gFat: 10g

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