By Beck Houston
3 large cucumbers
1 t. salt
1 C. sour cream
1/3 C. mayonnaise
1 T. tarragon vinegar
2 green onions, all parts , thinly sliced
1 T. minced parsley
1 small clove garlic, minced
1 t. Worcestershire sauce
Dashes of Tabasco, to taste
Your choice to peel or not the cucumbers. Slice very thinly into bowl. Sprinkle with salt and let stand while you prepare the sauce. Combine sour cream, mayonnaise, and vinegar. Add onions, parsley, garlic, Worcestershire and Tabasco. Mix well. Drain cucumbers. Pour sour cream mixture over cucumbers and stir until blended. Cover and refrigerate at least 2 hours…serve well chilled.
This recipe comes from the Sunset Cookbooks. It calls for 1 t. anchovy paste but I haven’t tried that, yet!!
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