Instructions: Put the cucumbers in a bowl and sprinkle with salt to taste. Refrigerate for 30 minutes. Meanwhile, place the yolks in mixing bowl and add salt and pepper to taste, mustard and vinegar or lemon juice. Beat vigorously for a second or two with a wire whisk or electric beater. Start adding the oil gradually, beating continuously with the whisk or electric beater. Continue beating and adding oil until all of it is used.

Drain cucumbers. Add the cucumbers and dill and blend well.

Yield: 3 cups

Serve with Salmon.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.