Cucumber sauce is a type of sauce in
English cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of i ...
that can be made in several different varieties, both hot and cold.
Eliza Acton
Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, '' Modern Cookery for Private Families''. The book introduced the now-un ...
gives several recipes in ''
Modern Cookery for Private Families
''Modern Cookery for Private Families'' is an English cookery book by Eliza Acton. It was first published by Longmans in 1845, and was a best-seller, running through 13 editions by 1853, though its sales were later overtaken by Mrs Beeton. On th ...
''. The first is for a "common cucumber sauce" is made by frying flour coated cucumber slices in butter until browned, optionally with onions, and making a sauce with brown gravy or beef broth. Another version is made similar to gravy by stewing in butter until softened, seasoned with white pepper and stirred with flour and mixed parsley. Like many sauces, these can be finished with vinegar. There are three versions of "White cucumber sauce" in ''Modern Cookery''. One is made by boiling cucumbers and mixing with béchamel, another by stewing in butter and boiling in cream-thickened pale veal gravy. Alternately, the cucumbers can be boiled in seasoned veal gravy and mixed with egg yolks and an acidic ingredient like chili flavored vinegar or lemon juice to finish.
In ''The Jewish Manual'' by Lady
Judith Montefiore
Judith, Lady Montefiore (née Barent Cohen; 20 February 1784 – 24 September 1862) was a British linguist, musician, travel writer, and philanthropist. She was the wife of Sir Moses Montefiore. She authored the first Jewish cook book written ...
there are recipes for brown cucumber sauce, in addition to the white sauce. The white sauce is made by softening cucumbers in vinegar and water, simmering the softened cucumbers in seasoned veal broth and thickening the gravy with egg yolks before serving. The brown cucumber sauce is made by frying the cucumbers, and optionally onions, in fat, then adding beef gravy, seasoning and finishing with vinegar.
In ''The Complete Cook'' (1908) cold cucumber sauce is made with
béchamel sauce
Béchamel sauce or Biratta cream (, ) is one of the mother sauces of French cuisine, made from a white roux (butter and flour) and milk, seasoned with ground nutmeg.
Origin
The first recipe of a sauce similar to béchamel is in the book by ...
, cream
mayonnaise
Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various o ...
and green coloring. The hot version is similar, but without mayonnaise.
See also
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Victorian cuisine
Victorian cuisine is the cuisine that was widespread in Britain during the Victorian era (20 June 1837 until her death on 22 January 1901).
Background
There were two seemingly incompatible ideas about the role of women in Victorian society: t ...
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List of sauces
The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service.
General
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Tzatziki
Tzatziki (, , ), also known as ''cacık'' () or ''tarator'', is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, sal ...
References
{{reflist
English cuisine
White sauces
Brown sauces
Jewish cuisine