Cucumber Vinaigrette

"This can be used as dressing on terraines or gelees or serve it with mixed fresh veggies as a dip. Very low calorie and tasty Added comments 24 July 09 I 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."
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by trtls photo by trtls
Ready In:
1 1/2 cups




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

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  1. 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.
  2. 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
  3. 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.
  4. 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 it would 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.


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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