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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This sauce is great over poached chicken breasts or poached or grilled salmon. Originally from a January 1981 issue of Bon Appetit in their Bon Appetit Basics section. Ingredients:
1 large cucumber, peeled, halved lengthwise, seeded and cut into 1/4 inch slices |
1 teaspoon salt |
2 tablespoons unsalted butter (1/4 stick) |
1 tablespoon minced shallot |
1 cup dry vermouth or 1 cup other dry white wine |
2 tablespoons white wine vinegar (preferably bottled with dill) |
1 cup whipping cream |
1 tablespoon minced fresh dill |
Directions:
1. Place cucumber in colander and toss with salt; let drain 30 minutes.
2. Rinse with cold water and shake dry.
3. Melt butter in heavy saucepan over medium-low heat.
4. Add shallot and cucumber.
5. Place buttered piece of parchment or waxed paper over top and cover pan with lid.
6. Simmer gently until cucumber is just tender, about 5 minutes.
7. Combine vermouth and vinegar in heavy saucepan and boil until reduced by half.
8. Add cream and continue boiling until sauce is reduced and thickened.
9. Reduce heat and stir in dill.
10. Add cucumber and heat just through.
11. If a smother sauce is desired, whirl cucumbers in a blender or processor until desired consistancy is reached.
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