In summer you want to eat something useful, non-nutritious and easy. And we will tell you today how to make a sauce of fresh cucumbers. It perfectly combines with any fish or meat dishes, and is also suitable for vegetable salads.
Sauce from fresh cucumbers and sour cream
Ingredients:
- fresh cucumber - 95 g;
- sour cream is low-fat - 20 ml;
- garlic - 1 clove;
- lemon juice - 10 ml;
- fresh greens - 1 bunch;
- spice;
- olive oil - 10 ml;
- mayonnaise - 20 ml.
Preparation
Cucumbers washed, peeled and cut them very finely or rubbed on a grater. Now put the resulting vegetable mass in a bowl, add sour cream and mayonnaise. All carefully mix and throw a pinch of shallow salt. Garlic is cleaned, squeezed through the press and sent to the sauce. We pour a little vegetable oil, lemon juice and throw finely chopped fresh herbs. After that, beat the mass with a blender and serve ready sauce with fresh cucumber and garlic table, shifting it into a beautiful bowl.
Tar-tar sauce from fresh cucumbers
Ingredients:
- fresh cucumbers - 120 g;
- garlic - 2 cloves;
- Drinking yogurt - 410 ml;
- mayonnaise - 20 ml;
- lemon juice - 5 ml;
- Dried mint - pinch;
- salt - to taste.
Preparation
Cucumbers washed, cut them carefully from the skin and shred vegetables in small pieces. Next, put them in a bowl, add mayonnaise and add salt to taste. After we enter the lemon juice, pour out the yogurt and throw the dried mint. Thoroughly stir everything and serve ready sauce from fresh cucumbers as a supplement to fish, meat or vegetable dishes.
Sauce from fresh cucumbers and mayonnaise
Ingredients:
- fresh cucumber - 105 g;
- Korean carrots - 40 g;
- garlic - 2 cloves;
- mayonnaise - 55 ml;
- thick yogurt - 105 ml;
- olive oil - 10 ml;
- fresh dill - 0.5 bunch;
- olives - for decoration;
- spices - to taste.
Preparation
Cucumbers are washed, cut from them peel and rub the vegetables on a fine grater. The resulting mass squeezed and drained carefully all the juice. Garlic is processed, rinsed, soaked with a napkin and squeezed through a press. Finely chop fresh dill with a knife. Now mix all the prepared ingredients in a bowl, add thick yogurt, mayonnaise, olive oil and mix thoroughly. At the very end, spread out the Korean carrots, beat the mass with a blender, pour the finished sauce into a piano and cool for 15 minutes in the fridge. Before serving on the table, decorate it with green olives without pits and dill sprigs.