Cucumber Sauce Recipe

Wash the cucumber. Trim off the stem ends and, if the skin is waxed or thick, peel half or all of the skin. Cut the cucumber lengthwise and scrape out the seeds with a spoon if they are watery or large seeds; otherwise keep them.

Finely grate the cucumber on the large holes of a box grater or pulse briefly in a food processor to a coarse grate.

Place the grated cucumber in a fine-mesh sieve or clean kitchen towel. Sprinkle the 1 tsp kosher salt over it and let sit 8–10 minutes to draw out excess moisture.

After resting, press or squeeze the grated cucumber firmly to remove as much liquid as possible (this prevents the sauce from becoming watery). Transfer the squeezed cucumber to a bowl and set aside.

Combine base

In a medium mixing bowl, whisk together 1 cup Greek yogurt, 1/4 cup sour cream and 1 tbsp mayonnaise until smooth and homogenous.

Add aromatics

Stir in the grated garlic, 2 tbsp chopped fresh dill and 1 tbsp chopped fresh mint. Add 1 tbsp fresh lemon juice, 1 tsp extra-virgin olive oil and 1/2 tsp honey or sugar if using.

Incorporate cucumber

Fold the well-drained grated cucumber into the yogurt mixture until evenly distributed.

Season

Add 1/4 tsp freshly ground black pepper and taste. Add additional kosher salt to taste (typically 1/4–1/2 tsp more, depending on saltiness of yogurt and your preference). Adjust lemon juice or sweetener if the sauce needs brighter or rounder flavor.

Chill (recommended)

Cover and refrigerate the sauce for at least 30 minutes (up to 4 hours) to allow flavors to meld and for the mixture to firm slightly. If the sauce thickens too much after chilling, stir in up to 1–2 tsp cold water or a little more olive oil to reach desired consistency.

Serve chilled as a side or condiment with grilled meats, roasted vegetables, pita, falafel, or as a salad dressing. Garnish with a little extra chopped dill or a drizzle of olive oil if desired.