Cucumber Sauce

Fondue.Chef's picture

Jul. 27, 2011


Cucumber 1 Medium
Bechamel sauce 1 1/4 Cup (20 tbs)
Sugar 1/4 Teaspoon
Grated nutmeg 1/4 Teaspoon
Cream 3 Tablespoon
Salt To Taste
Pepper To Taste



1. Prepare the cucumber by peeling, slicing thickly and removing its seeds.

2. In boiling salted water let it simmer such that tender.

3. Drain thoroughly and chop finely.

4. In a pan reheat cucumber, Bechamel Sauce, sugar, nutmeg and cream gently.

5. If desired add a few drops of green food coloring and season with salt and pepper as per taste.


6. To serve, warm or cover and chill.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 515Calories from Fat 199

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1466 mg61.08%

Total Carbohydrates 65 g21.7%

Dietary Fiber 1 g4%

Sugars 34 g

Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet