Magpies Cucumber Sauce Recipes

COLD CUCUMBER SAUCE

Cold Cucumber Sauce image

Provided by Jasper White

Categories Food Processor Citrus Dairy Herb Onion Vegetable Picnic Vegetarian Yogurt Backyard BBQ Cucumber Summer

Yield Makes 2 cups

Number Of Ingredients 9

Ingredients

1 1/2 pounds cucumbers (2 large), peeled, halved lengthwise, and seeded
Kosher or sea salt
1/4 cup minced red onion
1/2 cup whole-milk yogurt, drained of excess liquid
1/2 cup sour cream
2 to 3 tablespoons minced fresh herbs (dill, mint, cilantro, parsley, and/or chives)
2 teaspoons minced jalapeño chile (optional)
1 tablespoon fresh lemon juice, or more to taste
Freshly ground black pepper

Steps:

1. Cut the cucumbers into 1/8-inch dice with a chef's knife, or pulse them in a food processor until chopped into 1/8-inch pieces (do not over process). Place the cucumbers in a large stainless steel strainer set in the sink or over a bowl, sprinkle them with 1 teaspoon salt, and let them drain for 30 minutes.
2. Meanwhile, place the onion in a small bowl, cover with cold water, and let stand for 30 minutes.
3. Transfer the cucumbers to a large bowl, squeezing the last bit of excess moisture from them with your hands before you place them in the bowl. Drain the onion thoroughly and add to the cucumbers. Add the yogurt, sour cream, herbs, and jalapeño, if using. Mix gently, and add the lemon juice. Season with black pepper, taste, and add more lemon or salt as you wish. Refrigerate for at least 1 hour before serving. The sauce keeps refrigerated for 2 days.

CUCUMBER SAUCE

Cucumber Sauce image

I'm Greek and my husband's Sicilian, so we use plenty of garlic in our cooking. We typically serve this traditional Tzatziki with lamb and chicken. -Efy Leonardi, Massapequa, New York

Provided by Taste of Home

Time 25m

Yield about 2-1/2 cups.

Number Of Ingredients 6

Ingredients

4 cups plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves, minced

Steps:

Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight., Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid. , In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber.

Nutrition Facts : Calories 113 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 163mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.

MAGPIE'S CUCUMBER SAUCE

Magpie's Cucumber Sauce image

This sauce is wonderful to serve with falafel or other Greek, Indian, Russian or Armenian dishes. If you prefer a very rich and creamy cucumber sauce, substitute sour cream for the yogurt.

Provided by The Magpie

Categories Sauces

Time 45m

Yield 12

Number Of Ingredients 5

Ingredients

2 small pickling cucumbers, peeled, seeded, and diced
½ teaspoon salt
⅔ cup low-fat plain yogurt
½ teaspoon minced fresh mint leaves
½ teaspoon minced fresh dill

Steps:

Place the cucumber in a colander, sprinkle with salt, and allow to drain for 15 minutes.n
Mix the yogurt, mint, and dill in a bowl. Stir in the drained cucumber. Chill at least 30 minutes before serving.n

Nutrition Facts : Calories 12.5 calories, Carbohydrate 1.9 g, Cholesterol 0.8 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 107 mg, Sugar 1.4 g

MAGPIE'S BARBEQUE SAUCE

Magpie's Barbeque Sauce image

This home-cooked barbeque sauce is especially great on pork or venison. This recipe makes plenty so you'll always have some when you need it. Use this to baste meats only during the last 15 minutes of cooking. Overcooking will give the herbs and spices a bitter taste.

Provided by The Magpie

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 55m

Yield 32

Number Of Ingredients 18

Ingredients

1 tablespoon bacon drippings
⅓ cup minced onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 ½ cups ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
1 cup brown sugar, firmly packed
1 cup balsamic vinegar
¼ cup fresh lemon juice
1 teaspoon bottled chipotle chile sauce
2 tablespoons ground mustard
½ teaspoon crushed dried chile pepper
1 teaspoon fresh-ground black pepper
⅛ teaspoon kosher salt
½ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon Spanish paprika

Steps:

Heat the bacon drippings in a saucepan over medium heat. Cook the onion in the bacon drippings until soft, about 7 minutes. Stir in the garlic and ginger. Cook and stir another 30 seconds. Reduce heat to low.
Stir together the ketchup, Worcestershire sauce, soy sauce, brown sugar, balsamic vinegar, lemon juice, chipotle sauce, mustard, ground chile pepper, pepper, salt, cumin, coriander, and paprika in a bowl. Stir sauce into the onion mixture, and simmer for 20 minutes, stirring frequently.

Nutrition Facts : Calories 50 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 0.2 g, Protein 0.6 g, Sodium 274.1 mg, Sugar 10.7 g

MAGPIE'S CUCUMBER SAUCE

Magpie's Cucumber Sauce image

This sauce is wonderful to serve with falafel or other Greek, Indian, Russian or Armenian dishes. If you prefer a very rich and creamy cucumber sauce, substitute sour cream for the yogurt.

Provided by The Magpie

Categories Sauces

Time 45m

Yield 12

Number Of Ingredients 5

Ingredients

2 small pickling cucumbers, peeled, seeded, and diced
½ teaspoon salt
⅔ cup low-fat plain yogurt
½ teaspoon minced fresh mint leaves
½ teaspoon minced fresh dill

Steps:

Place the cucumber in a colander, sprinkle with salt, and allow to drain for 15 minutes.
Mix the yogurt, mint, and dill in a bowl. Stir in the drained cucumber. Chill at least 30 minutes before serving.

Nutrition Facts : Calories 12.5 calories, Carbohydrate 1.9 g, Cholesterol 0.8 mg, Fat 0.2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 0.1 g, Sodium 107 mg, Sugar 1.4 g

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