Creamy Cucumber Sauce

Sometimes the simplest sauce is the one that steals the show.

Grated cucumber folded into mayo with fresh lemon zest, a squeeze of lemon juice, and dried dill weed. That’s the whole recipe. No cooking, no blending, no fuss.

It’s cool, tangy, and herbaceous, exactly what a piece of hot fish needs to go from plain to memorable. Works on broiled salmon, poached cod, fried tilapia, you name it.

Kitchen Tips

• Grate the cucumber coarsely and give it a gentle squeeze to remove excess water so the sauce doesn’t get runny.
• Use freshly grated lemon zest for the brightest citrus flavor. The bottled stuff tastes flat by comparison.
• Make it ahead and let it sit in the fridge for 30 minutes. The flavors come together and mellow beautifully.

Variations

• Add a tablespoon of sour cream or Greek yogurt for a thicker, tangier sauce closer to a traditional tzatziki.
• Swap dried dill for fresh chopped dill (use about a teaspoon) when it’s in season.
• Stir in a minced garlic clove for a bolder, more Mediterranean flavor.