Quick process, yet can be conducted in two steps – the cucumber mass may be prepared ahead of time, even the previous day, to be stored (tightly covered) in the fridge. Some 15-20 minutes before expected serving the substance may be retrieved, heated gently on the small-medium heat, and the process will continue, starting at step 5.
- some vegetable oil and butter to saute the pickles and shallots
- few pickles – not less that 500g, peeled and chopped or grated. Tradition calls for chopping, i use a big-hole grater.
- two shallots, chopped finely
- some good vegetable or chicken stock – i usually have about 250ml (a generous cup) handy, and use as much as the desired thickness and taste require
- 250ml or less (as above) whipping cream ( 36% is recommended, but use what you have
- fresh chopped dill
- salt, white pepper, sugar (option), dill pickling liquid (option) to refine the final taste
- Drain the liquid as much as possible from the cucumbers. Retain leftover liquid, may be useful later.
- In a heavy medium size pot heat up the oil and butter.
- When the fats are hot, drop in the shallots and the grated cucumber.
- Let them cook over medium heat, uncovered, for a few minutes, let them become soft and transparent. Stir often.
- Add the stock and some cream, stir well, let it all warm up and simmer, uncovered, some 15 minutes, adding the rest of the liquids if preferences so dictate. Stir often.
- Spice up to taste with salt and pepper, possibly a bit of sugar to break acidity, ar, conversely, add some reserved pickling liquid to intensify the acidity.
- when the density and taste reach desired level, take the saucepan off the heat, move the sauce to a suitable serving dish, add the dill and serve.