Nutmeg Free 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. Fresh cucumber gets salted and drained first, which is a small but smart step that keeps the final texture from turning watery and thin. Mint, parsley, garlic, lemon juice, and zest all go into the blender together, creating a sauce that's punchy and aromatic without relying on any warming spices. The olive oil gets drizzled in at the end to bring everything into a cohesive, glossy finish with just a little body. Warm spices like nutmeg often sneak into store-bought herb sauces and dressings, so making this from scratch means you know exactly what's in every spoonful. It's fantastic spooned over grilled proteins, stirred into grain bowls, or used as a dipping sauce for flatbread and fresh vegetables. Make a batch on Sunday and it'll quietly upgrade your meals for the next couple of 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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