Creamy Pickled Cucumber & Dill Sauce

This creamy pickled cucumber and dill sauce combines tangy homemade pickled cucumber with rich crème fraîche, Dijon mustard, and fresh dill. Easy to prepare and full of bright, savory flavor, it makes a versatile accompaniment to fried or grilled fish, crispy rösti, potatoes, sausages, burgers, sandwiches, and grilled meats. It can be served as a sauce, dip, or condiment and is a great way to turn homemade pickled cucumber into something you can use in a variety of dishes.

Makes about 2 dl

• 1 dl crème fraîche
• ½ dl finely chopped pickled cucumber
• 0–2 tbsp of the pickling liquid (depending on which consistency you want)
• 1 tbsp finely chopped dill, fresh or frozen
• 1 tsp Dijon mustard
• ½ tsp honey or sugar
• ½ tsp lemon juice, optional
• Freshly ground black pepper
• Salt, only if needed

Instructions

1. Finely chop the pickled cucumber. For a smoother sauce, you can chop it very finely; for more texture, leave slightly larger pieces.
2. Mix the crème fraîche, chopped cucumber, dill, Dijon mustard, and honey. Gradually stir in the pickling liquid until the sauce reaches your desired consistency.
3. Add lemon juice if you want a little extra brightness.
4. Season with black pepper and taste before adding salt, as the pickled cucumber and its liquid are already salty.
5. Refrigerate for 15–30 minutes before serving to allow the flavors to develop.

Ways to use the sauce

The same sauce would work particularly well with:

• 🐟 Fried, grilled or baked fish
• 🥔 Rösti and crispy potatoes
• 🌭 Grilled or fried sausages
• 🍔 Burgers
• 🥪 Sandwiches
• 🐔 Grilled chicken
• 🥩 Grilled meat
• 🥕 Roasted vegetables