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Cucumber Beurre Blanc

Yield 1 1/3 cups


  • 4 cups peeled, chopped cucumber
  • 1/2 cup whipping cream
  • 3 tablespoons fresh lemon juice
  • 1 cup unsalted butter, cut into pieces
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground white pepper

How to Make It

  1. Process cucumber in a food processor until liquified. Strain and measure 1 cup cucumber liquid.

  2. Combine cucumber liquid, cream, and lemon juice in a saucepan; bring mixture to a boil. Reduce heat, and simmer 25 to 30 minutes or until reduced to 1/2 cup.

  3. Reduce heat to low; whisk in butter, 1 piece at a time. (Do not overheat or sauce will separate.) Stir in salt and ground white pepper.