Cucumbers in Butter Sauce
Blanched cucumber rounds gently simmered in a pale butter-and-flour roux sauce made with milk and a touch of nutmeg.
Historical recipe
Modernised adaptation of an early 20th‑century source. Not independently kitchen-tested by Attic Recipes. Quantities, temperatures, and food safety guidance have been updated for a contemporary kitchen — results may vary and errors may exist. Nutritional values, where provided, are estimates only and have not been laboratory tested. Always follow current food safety guidelines for your region. If you have a health condition, allergy, or dietary requirement, consult a qualified professional before preparing this recipe.
Use of this recipe is entirely at your own risk and subject to our Terms of Service and Privacy Policy. Attic Recipes accepts no liability for any adverse outcome.
- Dairy
- Gluten
Additional notes
-
Note
This dish is high in saturated fat per serving due to the butter and milk sauce. Those managing saturated fat intake, including individuals with cardiovascular conditions, may want to enjoy this dish in moderation.
- 1
Peel the cucumbers and cut them into thick rounds.
- 2
Bring the 1l water with the 10g salt to a boil. Blanch the cucumber rounds until just tender.
- 3
Drain the cucumbers in a colander and set aside.
- 4
In a saucepan, melt the 60g butter over medium heat, then whisk in the flour to make a roux. Cook briefly, stirring, keeping the roux pale — do not let it brown.
- 5
Gradually whisk in the milk, a little at a time, stirring constantly to prevent lumps from forming.
- 6
Season the sauce with the 5g salt and grated nutmeg.
- 7
Add the blanched cucumbers to the sauce and let them simmer gently over low heat until heated through and the flavors meld.
- 8
Serve warm as a side dish.
Nutrition Information per 1 serving (approx 355g, based on 4 servings)
Nutritional values are approximate estimates and may vary based on specific ingredients used, preparation methods, and portion sizes.
Serving Suggestions
Serve warm alongside boiled or roasted meats, such as boiled beef or veal, in place of a starch or green vegetable side.
About This Recipe
Cooked cucumber in a light butter sauce might come as a surprise to modern cooks used to seeing cucumbers almost exclusively raw or pickled, but blanched, sauced vegetables like this one were a regular part of Central European home cooking. Once boiled and drained, the cucumber softens and takes on a texture closer to summer squash than a crisp salad vegetable — a natural match for a delicate, nutmeg-scented butter sauce.
This style of dish, built on a pale roux thinned with milk, belongs to the same family as creamed spinach or creamed kale — simple, mild vegetable preparations meant to sit quietly alongside a roast or boiled meat rather than take center stage themselves.
Why It Works
Blanching the cucumber first firms it up just enough to hold its shape once it’s added to the sauce, while also mellowing its raw, slightly bitter edge. Keeping the roux pale rather than letting it brown preserves both the light color and the clean, buttery flavor of the finished sauce — a browned roux would add a nutty flavor that doesn’t suit this delicate dish. The nutmeg is a classic pairing with milk-based sauces, adding warmth without overpowering the mild cucumber.
Modern Kitchen Tips
If you’d like a firmer texture, salt the raw cucumber rounds and let them sit for 15–20 minutes before blanching to draw out some of their excess water, then pat dry. English or Persian cucumbers work particularly well here, since their thinner skins and smaller seed cavities hold their shape nicely once cooked.
A classic of early 20th century home cooking, preserved and adapted for the modern kitchen.
The Story Behind This Recipe
Historical Context
Home cooks of the period used whatever cucumbers were on hand for this dish, without measuring a specific quantity. The roux was traditionally cooked only briefly and kept pale rather than browned, a technique common to many white sauces of the era, and the seasoning of salt and grated nutmeg was added to taste. This kind of cooked cucumber in a light butter sauce was a common accompaniment to boiled or roasted meats in middle-class Central European households of the era.
Modern Kitchen Adaptation
The original text did not specify the number or weight of cucumbers, the salt concentration of the blanching water, the amount of salt in the sauce, or the amount of nutmeg — these have been estimated here and are marked accordingly. The technique itself has not been changed: butter, flour, and milk are combined exactly as in the traditional method, kept pale rather than browned, to preserve the light color and delicate flavor of the original sauce.
This recipe is an independent modern adaptation developed from historical sources in the public domain. It is provided for informational and educational purposes only and does not constitute professional dietary, nutritional, or medical advice. Food preparation involves inherent risks. The reader assumes full responsibility for safe food handling, ingredient sourcing, and adherence to current local food safety guidelines. The site operator accepts no liability for outcomes resulting from the preparation or consumption of this recipe.
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