Dill-Cucumber Sauce
A fresh, creamy dill-cucumber sauce with herbs and a hint of vermouth, perfect for seafood, vegetables, or as a tangy dip for summer gatherings.
Ingredients
Instructions
- Position knife blade in food processor bowl; add mayonnaise, chopped parsley, chopped chives, chopped dill weed, dry vermouth, and lemon juice to the processor bowl.
- Process until mixture is smooth.
- Cover and chill for 1 hour.
- Stir in chopped cucumber before serving.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for half of the mayonnaise. Fresh herbs are ideal, but if unavailable, you can use dried herbs—just reduce the quantity to about one-third. If you want added crunch, finely diced bell peppers or radishes can be mixed in. This sauce can also be customized with other herbs like tarragon or mint, depending on your taste preferences.
Serving Suggestions
This Dill-Cucumber Sauce is perfect as a dip for fresh vegetables or as a topping for grilled fish and chicken. It pairs beautifully with the Low Cal Cabbage Salad for a refreshing summer meal. You can also serve it alongside pita bread or use it as a dressing for a grain bowl.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator. The Dill-Cucumber Sauce can last up to 3 days when properly stored. If it thickens too much, you can thin it out with a little more lemon juice or a splash of water before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Dill-Cucumber Sauce contains roughly 200 calories, with 5g protein, 12g carbohydrates, and 16g fat. It is an excellent source of vitamin C (74% of the Daily Value), iron (40% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of dietary fiber and protein. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this sauce ahead of time?
Yes, you can prepare the sauce a day in advance. Just remember to stir in the chopped cucumber right before serving to keep it fresh and crunchy. This makes it a great option for meal prep or entertaining.
What can I use instead of dry vermouth?
If you don't have dry vermouth, white wine or a splash of white wine vinegar can be used as substitutes. For a non-alcoholic version, consider using a little extra lemon juice mixed with water to mimic the acidity without the alcohol.
Can I freeze Dill-Cucumber Sauce?
It's not recommended to freeze this sauce as the mayonnaise can separate and affect the texture once thawed. It's best enjoyed fresh, so try to make only what you'll consume within a few days.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).