Eggless Cucumber Mint Sauce
Cool, herby, and bright with citrus, this blended sauce is the kind of condiment that makes everything it touches taste more alive. English cucumber forms the refreshing base, while packed fresh mint leaves and a hit of lemon juice and zest give it that clean, garden-fresh punch. A quick salting and draining step pulls out excess moisture from the cucumber first, so the final sauce has a beautifully cohesive texture rather than a watery one. Garlic and olive oil round everything out, adding just enough depth to keep it from feeling too light. The whole thing comes together in a blender with a few short pulses — chunky enough to have character, smooth enough to drizzle or spoon over just about anything. Every ingredient here is naturally plant-based and egg-free, so there's no need to scan labels or swap anything out. Make it ahead and keep it chilled for up to two days, and it only gets better as the flavors settle.
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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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