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Creamy cucumber dill sauce in a bowl.
Refreshing sauce with cucumber and dill

Creamy Cucumber Dill Sauce

Author: Flavelo
Sauces and Gravies Recipes
A cooling classic that's a close relative of Greek Tzatziki but tailored to local tastes with rich sour cream. The anise-like freshness of dill and the crunch of cucumber provide the perfect counterpoint to heavy roasts or spicy stews.
🕒 Prep Time 25 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 90 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Box grater
  • Sieve or cheesecloth (for squeezing)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash (or peel) the cucumber and grate it using the large holes of a box grater.

Tip: The skin holds flavor, but if you find it bitter or tough, feel free to peel it.
2 ✓

Salt the grated cucumber and let it sit for 10-15 minutes.

Tip: Salt draws moisture out of the cucumber cells via osmosis. Skipping this step guarantees a watery sauce later.
3 ✓

Squeeze the cucumber thoroughly with your hands to remove the liquid; discard the juice.

Tip: The drier the cucumber, the creamier the final result.
4 ✓

Mix the sour cream with the squeezed cucumber, crushed garlic, finely chopped dill, and lemon juice. Season with pepper.

Tip: The fat in the sour cream carries the flavors. Low-fat versions will yield a thinner consistency.
5 ✓

Refrigerate for at least 10 minutes before serving to let flavors meld.

Tip: It tastes best cold and firms up slightly in the fridge.

Recipe FAQ

Why is my sauce watery?
You didn't squeeze the cucumber enough. Cucumbers release a lot of water after salting; this must be removed.

Ingredients

  • 3/4 cup Sour Cream (full fat)
  • 1 bunch Fresh Dill
  • 1 whole Cucumber (English or hothouse)
  • 1 clove Garlic
  • 1 tbsp Lemon Juice
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper