High Fructose Corn Syrup Free Cucumber Mint Sauce
Cool, herby, and bright with lemon, this blended sauce is the kind of thing you'll want to drizzle over everything from grilled chicken to roasted vegetables. The combination of fresh cucumber, packed mint leaves, and a hit of lemon zest creates a flavor that feels almost impossibly fresh — like summer in a jar. Bottled condiments and store-bought sauces are notorious for sneaking in sweeteners you didn't ask for, but every single ingredient here is whole and unprocessed, so you know exactly what you're getting. Salting the cucumber first and letting it drain is a small but smart step that keeps the sauce from turning watery, giving it a satisfying, slightly chunky texture rather than a thin, diluted mess. A drizzle of extra virgin olive oil pulls it all together and gives the sauce a silky, cohesive finish. It comes together in minutes and keeps in the fridge for up to two days, making it an easy go-to for weeknight meals or weekend entertaining.
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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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