Cucumber Sour Cream Sauce

By norsegal8

When making this sauce, I prefer to use the European-style cucumbers, sometimes called burpless, because they have fewer seeds and are more fleshy and flavorful than the waxed variety.

Ingredients

• 1 (1-pound) European-style cucumber
• 2 teaspoons salt
• 1 cup sour cream
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped green onion

Details

Servings 2

Preparation

Step 1

Peel the cucumber and split in in half lengthwise. Scrape out the seeds and finely chop the remainder. Sprinkle the chopped cucumber with the salt, and chill for at least two hours. Drain well. Mix with the sour cream, lemon juice and green onions. let stand for about 30 minutes to allow the flavors to blend.