Cucumber Aioli


Cucumber Aioli

Ingredients for Cucumber Aioli

1 Cucumber, peeled & seeded
1 tsp Mustard Seed
1 tsp Dill
1 tbsp Dijon
1 tsp Sea Salt
½ tsp Black Pepper
2 oz Rice Vinegar
1 oz Agave Nectar
2 cups Olive Oil
¼ cup Sour Cream

Method for Cucumber Aioli

• Peel cucumber, cut in half and remove seeds.
• Place in blender or food processor.
• Puree, add mustard seeds, dill, Dijon, salt, pepper, agave nectar and rice vinegar.
• Blend ingredients together, then in a slow stream add olive oil, while continuously blending. • Fold in sour cream at the end and your cucumber aioli is finished.
The cucumber aioli is served on our lamb burger at BRGR 9, can also be used as a condiment for other meats, deli meats, fresh vegetables or olives. Example; a caprese salad with fresh tomato, mozzarella, balsamic, oil and the little twist, some cucumber aioli. A great condiment for a turkey club or deli sandwich, or as a dipping sauce or marinade for an antipasto.

1382 West 9th Street, Cleveland, OH, 44113