Citric Acid Free Cucumber Mint Sauce
This cool, herb-forward sauce is the kind of thing you'll want to drizzle on everything — grilled proteins, roasted vegetables, flatbreads, or even a simple grain bowl. The English cucumber brings a clean, refreshing base, while fresh mint and parsley layer in bright, aromatic flavor that feels genuinely vibrant rather than heavy. Salting and draining the cucumber first is a smart step that keeps the sauce from turning watery, so the texture stays pleasingly chunky and cohesive. A splash of lemon juice and a little zest lift the whole thing without overwhelming the herbs, and the olive oil ties it all together with a subtle richness. Many store-bought sauces and condiments sneak in additives or preservatives that can be a real headache to track down, so making this from scratch puts you fully in control of every single ingredient. It comes together in a blender in just a few pulses, which means minimal effort for maximum payoff. Keep a jar in the fridge and you've got a versatile, crowd-pleasing sauce ready to go for days.
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Learn more →Ingredients
4 servings
- 1 medium english cucumber, peeled, seeded, and roughly chopped
- ½ cup fresh mint leaves, packed
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 1 small clove garlic, minced
- ¼ tsp sea salt, or to taste
- ⅛ tsp ground black pepper
- 2 tbsp fresh parsley leaves, roughly chopped (optional)
Instructions
- 1
Place the chopped cucumber in a fine mesh strainer set over a bowl. Sprinkle with a pinch of the sea salt and let it drain for 15 minutes, until the cucumber has released most of its excess water.
- 2
Transfer the drained cucumber to a blender or food processor. Add the mint leaves, parsley (if using), garlic, lemon juice, and lemon zest.
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