Cucumbers in Lemon Sauce

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30 minutes 6 Servings Print RecipeEmail Recipe


5 cucumbers (pared)
3tablespoonunsalted butter
1 lemon (thinly sliced)
1cupwhipping cream
1teaspoonbeurre manié sauce (see notes below)
3tablespoonchives (finely chopped)


Cut cucumbers lengthwise in half; remove seeds with spoon and discard. Cut cucumbers crosswise into 3/4-inch slices. Place in colander; sprinkle with 1 teaspoon salt; let drain 1 to 2 hours.

Heat butter in a 12-inch skillet over high heat. Add cucumbers; saute, stirring frequently, until light golden, 2 to 3 minutes. Season to taste with salt and pepper. Add lemon slices and cream; heat to boiling. Cook over medium heat, stirring frequently, until slightly thickened, about 1 minute. Stir in beurre manié; simmer over high heat, stirring frequently, until sauce thickens and coats spoon, about 1 1/2 minutes. Stir in chives; simmer over medium heat 2 minutes. Remove lemon slices before serving, if desired.


Beurre manié sauce is made by combining 1/2 teaspoon of flour with 1/2 teaspoon unsalted butter (do not melt the butter - combine/knead the two together). You can make it in larger quantities - just wrap the unused portion in plastic wrap and refrigerate.

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