825.California Farm Fresh Cucumber Salad Dressings From Scratch

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

Two Salad dressings made from fresh young cucumber, one creamy with fresh mayonnaise, one tangy with fresh greek yoghurt. These are quick and refreshing in summer. And easy to make.

#GlobalCookpadGames2024

825.California Farm Fresh Cucumber Salad Dressings From Scratch

Two Salad dressings made from fresh young cucumber, one creamy with fresh mayonnaise, one tangy with fresh greek yoghurt. These are quick and refreshing in summer. And easy to make.

#GlobalCookpadGames2024

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Ingredients

15 minutes
2 people, 4 cups
  1. For 1 cup of mayo:
  2. Fresh farm egg
  3. Tspmustard powder
  4. 1/2 Tspflaked maldon or kosher seasalt
  5. 1/2 Tspcrushed green peppercorns
  6. Tbsred wine vinegar
  7. Tsplemon juice
  8. 3 Tbsolive oil
  9. 1 cupgrapeseed oil
  10. For 1 cup Thick greek yoghurt
  11. 1 cupfresh greek yoghurt
  12. For 1 cup cucumber base:
  13. 1young cucumber, halved, salted, rinsed, cubed, pureed
  14. 1mild white onion, pureed
  15. 1 TspWorchester Sauce or Lizano sauce
  16. 1 Tsplemon juice
  17. 1 Tspsugar
  18. 1/8 Tspgarlic powder
  19. 1/8 Tspflaked seasalt

Cooking Instructions

15 minutes
  1. 1

    Make the mayo: pulse egg in foodprocessor, drizzle olive oil over, add other ingredients. Then with food processor running, drizzle grapeseed oil over till thick.

  2. 2

    Split and salt young cucumber to extract the bitterness, rinse, cube, puree in food processor, add spices. Puree white mild onion. Mix the two to make the cucumber base.

  3. 3

    Mix half the cucumber base with mayo. Label creamy cucumber, put in fridge.

  4. 4

    Mix other half of cucumber base with greek yoghurt. Label tangy cucumber, put in fridge.

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Hobby Horseman
Hobby Horseman @HobbyHorseman
on
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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