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Recipe by Emporion
Dill and cucumber sauce is a fresh and creamy sauce made with yogurt, cucumbers and dill. It is perfect to serve as a dressing for salads, vegetables or as a sauce to accompany meat or fish. It is a light and flavorful side dish, ideal for summer.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Whisk the yogurt with the vinegar
Step 2 of 3: Peel and grate the cucumber flesh, let it rest for 10 minutes with a pinch of salt, then squeeze it to remove the excess liquid and add it to the yogurt together with the dill
Step 3 of 3: Mix well to blend the ingredients and serve as a salad dressing or as a dip
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving200 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 221 kJ53 kcal | 110 kJ26 kcal |
| Fat | 1.72 g | 0.86 g |
| of which saturated fatty acids | 0.78 g | 0.39 g |
| Carbohydrates | 7.94 g | 3.97 g |
| of which sugars | 4.44 g | 2.22 g |
| Fibre | 0.94 g | 0.47 g |
| Protein | 2.78 g | 1.39 g |
| Salt | 0.12 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
