I call this sauce a take on the tzatziki. I am sure it's done in many different ways and the purist might not agree. But this works for my family and so ....
8 oz container of sour cream ( you can do yogurt if you like)
3 cloves of garlic
1 english cucumber (seedless)
1 tsp salt
1/2 tsp pepper
1 TBS white wine vinegar
1 TBS really good olive oil
1 TBS parsley (finely chopped)
1TBS mint leaves (finely chopped)
Grate the cucumber and let sit in a strainer to drip. About an hour or so is enough to get rid of most of the water in there.
Grate the garlic or just use a garlic press.
Mix everything together, serve with lamb or roast potatoes or rather any roast meat :)
If not using right away, cover with plastic wrap and let sit in the fridge. If you keep it at room temperature, the sauce will get watery.
8 oz container of sour cream ( you can do yogurt if you like)
3 cloves of garlic
1 english cucumber (seedless)
1 tsp salt
1/2 tsp pepper
1 TBS white wine vinegar
1 TBS really good olive oil
1 TBS parsley (finely chopped)
1TBS mint leaves (finely chopped)
Grate the cucumber and let sit in a strainer to drip. About an hour or so is enough to get rid of most of the water in there.
Grate the garlic or just use a garlic press.
Mix everything together, serve with lamb or roast potatoes or rather any roast meat :)
If not using right away, cover with plastic wrap and let sit in the fridge. If you keep it at room temperature, the sauce will get watery.
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