White Cucumber Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of chopped cucumbers served in a white stock base thickened with an egg yolk liaison. The full recipe is presented here and I hope you enjoy this classic British version of: White Cucumber Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CUCUMBER SAUCE, WHITE.
400. INGREDIENTS.—3 or four cucumbers, 1/2 pint of white stock, No. 107, cayenne and salt to taste, the yolks of 3 eggs.
Mode.—Cut the cucumbers into small pieces, after peeling them and taking out the seeds. Put them in a stewpan with the white stock and seasoning; simmer gently till the cucumbers are tender, which will be in about 1/4 hour. Then add the yolks of the eggs well beaten; stir them to the sauce, but do not allow it to boil, and serve very hot.
Time.—Altogether, 1/2 hour.
Modern Redaction
Ingredients:
3 cucumbers
300ml white stock
salt and cayenne pepper, to taste
3 egg yolks
Method:
Peel the cucumbers, split lengthways and scoop out the seeds. Chop the remaining flesh finely then place in a pan with the white stock. Season to taste, bring to a simmer, and cook gently until the cucumbers are tender (about 15 minutes).
Beat the egg yolks in a bowl, take the cucumber mixture off the heat and beat a little into the yolks to temper. Add this mixture back to the pan and beat to combine. Return to the hob and heat, stirring constantly, until the sauce has thickened (but do not allow to boil). Serve hot.
