Cucumber Sauce (Gurkensauce) |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 large fresh cucumber | 1 oz fat (2 tablespoons) | 1 oz flour (3 tablespoons) |
| 1 tablespoon chopped dill | 1 cup of sour cream | |
| 1 | Peel the cucumber, take out the seeds and cut into slices. Melt the fat and add the flour, stirring well; add two cups of stock or water and the cucumber, salt, a pinch of sugar and a drop of lemon juice. Simmer for half an hour. Now add the chopped dill and the sour cream. |