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Pickled cucumber sauce

updated

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Ingredients for 4 servings:

  • 1 shallot(s)
  • 2 tbsp butter
  • 2 tbsp flour
  • vegetable broth
  • 2 tbsp sour cream
  • 3 m.-large pickled cucumber(s)
  • pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Sauté the peeled and diced shallot in the butter until translucent. Sprinkle the flour over the shallot and sauté until lightly browned. Add enough vegetable stock, stirring constantly with a whisk, to create a slightly creamy sauce after boiling. Let it simmer gently for about 10 minutes. Then stir in the sour cream and the finely diced pickles and season with pepper. Serving tip: This sauce goes very well with boiled eggs or boiled beef.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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