Whey of Cucumber

This recipe might have been more accurately called 'drained cucumber pulp,' but that would sound rather less appetizing. The association with the traditional preparation of yoghurt known as hangop is much more appropriate to the refined applications of this recipe. Here, however, instead of yoghurt, the product used is the pulp of the cucumber. Given that cucumber pulp is 99% water, the amount that drains off is quite substantial! To achieve a more complex flavour, we will also add some celery stalk and horseradish. Gelled with xanthan gum, you can even suspend 'floating' garnishes in the finished product.

Makes 1l.

Whey of Cucumber

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fresh horseradish



white wine vinegar



lemon juice



icing sugar



salt and pepper



xanthan gum (optional)

Preparation method

  • Wash and chop the cucumber and celery. Next, blend into a fine paste in a food processor.
  • Grate the horseradish into the mixture, and add salt.
  • Line a strainer with a cheesecloth and suspend above a deep bowl. Pour the cucumber paste into the cheesecloth.
  • Let drain overnight, stirring occasionally.
  • Season to taste with the vinegar, lemon juice, powdered sugar, and salt and pepper.
  • If desired, add xanthan gum to thicken. To do this, using a hand-held blender, blend juice with 0.6g of xanthan gum for every 250g of juice, being careful not to mix in any air.

Serving suggestions

  • As a cocktail garnished with horseradish cream.
  • As a cold consommé garnished with cucumber and goat's cheese.
  • As a sauce for cold dishes with smoked or marinated fish. 

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