Cucumber Vinaigrette

Cucumber Vinaigrette

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1.5cups
  • About This Recipe

    “This can be used as dressing on terraines or gelees or serve it with mixed fresh veggies as a dip. Very low calorie and tastyAdded comments 24 July 09I think what may be missed is that this is to be used as a condiment on perhaps a Terraines or a Gelles so the flavor of the Vinaigrette will compliment not rule.. It should be slightly chunky in texture not smooth. I am sorry that it has been a disappointment to all three of you.”


  • 1English cucumber, peeled & seeded and roughly chopped, should yield apprx 1 1/2 cups
  • 1teaspoon sherry wine or 1teaspoonbalsamic vinegar
  • 1/2 teaspoonfreesh dill, chopped or 1/4 teaspoondill weed, dry
  • 1/4 teaspoonDijon mustard
  • pepper
  • 2garlic cloves, peeled
  • Directions

  • Put all the ingredients in a food processor and blend still lightly chunky(almost smooth).
  • Refrigerate until serving.
  • Reviews

  • “Very nice.Used as a dip for carrot and celery sticks, and pita chips.Really worked nicely with the celery.Added a pinch of salt, but otherwise made as written.”

  • “Hmmmm. Not one to follow the “crowd” I am going with a 10 star review on this more then delicious, heavenly tasting vinaigrette. Maybe it’s the misnomer of being a “vinaigrette” as most people have come to think of. There are many variants of a vinaigrette, and this fits completely into this category. The main component of this particular vinaigrette is the cucumber. All the rest of the ingredients are merely supporting characters, and when they all meld into to one, the flavor is outstanding. The trick is 1) to only use the food processor with the cucumber until chunky. Don’t go smooth. Next mix in the minced garlic cloves, and do 1 more quick pulse. Next add the sherry wine, or the vinegar, one more pulse. Add dijon, dill, and pepper. Stir one more pulse, and dump into a serving dish. I did sprinkle my cucumber vinaigrette with coarse sea salt, so when dipping on fresh veggies, you get a bit of crunch of salt. I didn’t change one thing, except for the salt. Perfect, Bergy! This goes right into my “Best of 2010 book. I only had this much left to photo because I had already devoured it. 🙂 Also, I did make this in the morning, and let is sit all day in the fridge, so it really combined and became beautifully combined. Made for *Afternoon Tea* Photo Forum January 2010”

  • “I admit that I followed yogi’s idea of adding more vinegar because this blend was truly tasteless except for the garlic.I tried with 1 tsp of garlic, added about 1.5 TBSP of white vinegar, and subbed yellow mustard for the Dijon, it’s a little more tasty this way.”

  • “This tasted like garlic, and not much else.Sorry, but I didn’t enjoy the flavor at all.The cucumber seemed to have gotten lost in the mix and itwould not process till smooth until I added a bit more vinegar (which I subbed for the wine.)Maybe my garlic cloves were too big or my cucumbers too small?Maybe it needed a little salt?Who knows, but I’d be willing to give it another shot if anyone sees what might have gone wrong. “