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Dill cucumber sauce served
Creamy and refreshing dill cucumber sauce

Hungarian creamy dill & cucumber sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
The Hungarian cousin of tzatziki. The key here too is managing cucumber water content. If we don't salt and squeeze the cucumber, the sauce will separate within minutes (into water and sour cream), and we get runny soup instead of creamy sauce.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 100 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Grater
  • Sieve

Allergen Information

⚠️ Milk

Instructions

1 ✓

Grate cucumber, salt it, and let stand for 10 minutes. Squeeze thoroughly.

Tip: Salt extracts water from cells (osmosis), so cucumber remains crunchy in sauce.
2 ✓

Mix sour cream, crushed garlic, chopped dill, oil and lemon juice.

Tip: Oil makes sour cream silky.
3 ✓

Fold in cucumber. Pepper.

Tip: Replenish salt after tasting, as cucumber is salty!

Recipe FAQ

Too salty.
You didn't rinse cucumber after salting, or put too much salt in sauce. Salted cucumber is already salty!

Ingredients

  • 1 whole Cucumber
  • 200 ml Sour cream
  • 10 g Fresh dill
  • 1 clove Garlic
  • 10 ml Lemon juice
  • 15 ml Olive oil
  • 1 tsp Salt (for cucumber)
  • 0.5 tsp Pepper