Does anyone know of a simple cucumber sauce?

I just want cucumber. No dill, no 'hot', no garlic, nothing else. Just the cucumber.


Is there any such a creature?

No yogurt? Not tzatziki? Not India style?

Hmmm. Eat them plain if you want to taste em? Purée cucumbers to dip your cucumbers in??

Gochujang is my go to. When I have people over who don’t eat Korean/Spicy food I add extra sugar.

yogurt + garlic

what's your policy on lemon juice?

Sir, what's your policy on lemon juice, sir?

https://www.food.com/recipe/cucumber-sauce-492963
Just leave out the garlic?

I am beginning to think "cucumber sauce" is just a euphemism for something else.

Prepare Cucumber “Risotto”

Follow the steps below to make Cucumber Risotto.
Peel and core garden cucumber; make cucumber juice

1 Garden cucumbers

Using a peeler, remove and discard the skin from the cucumber.

Slice the cucumber in half lengthwise and, using a spoon, remove the seeds and pulp. Press the juice from the seeds using a sieve and a wooden spoon. Reserve the liquid.
Mince

In a Robot Coupe, gently pulse the cucumber to chop into uniformly small pieces. Be sure to scrape down the sides of the pitcher often to incorporate all the stray pieces. You want to end up with pieces roughly the size of finely minced shallot.

NOTE: If you don’t have access to a Robot Coupe, you can use a knife—it just takes time and gets a little messy. And hey, if for some reason you don’t have a knife, you can use a cheese grater! Get creative, people!
Combine cucumber juice and xanthan gum in a small pot

0.3 gXanthan gum

Transfer the minced cucumber to a small pot and add the juice. Lightly dust xanthan gum over the cucumber mix. (Be careful not to dump the powder in too quickly; sprinkling gently helps avoid clumps.)

NOTE: We add xanthan to thicken the risotto, giving it the body and creaminess of the real thing without weighing it down with dairy.
Bring to a boil and reduce; chill; store

Over high heat, bring the cucumbers to a boil, whisking constantly. Working quickly, reduce the juice until the liquid slightly thickens and the texture resembles that of risotto. This should happen within two minutes. Quickly transfer the cucumber to a bowl over ice and chill completely.

NOTE: We cook the cucumber in part to destroy enzymes that would dull the color. It’s important to cook it for a sufficient amount of time—if you undercook, you can encourage enzyme activity, making matters worse.

Cucumber Risotto is best enjoyed within a day and should be reserved in the refrigerator.

Fine folks down at ChefSteps in Seattle made a Cucumber Caviar which is a spreadable topping made nothing but cucumber, juice and xanthan gum.

It looks like this.



Here is the instructions.