Yeast 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. English cucumber forms the fresh base, while packed mint leaves and a hit of lemon juice and zest give it that clean, vibrant punch you want in a drizzleable sauce. A quick salting and draining step pulls out excess moisture from the cucumber first, which is what keeps the final texture beautifully cohesive rather than watery. Garlic and olive oil round everything out into something that feels almost Mediterranean in spirit. Many store-bought sauces and condiments sneak in fermented ingredients or additives that don't work for a yeast-free lifestyle, but every single component here is straightforward and naturally free of that concern. A few pulses in the blender keep it slightly chunky and rustic — not a smooth purée, just the right texture for spooning over grilled proteins, roasted vegetables, or flatbreads. Make it ahead and keep it chilled; it holds up beautifully for a couple of days in the fridge.
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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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