Loading ...
Loading ...
Loading ...
25
Tzatziki
The Greek cousin of raita, this sauce benefits from time
in the refrigerator so the flavors can develop.
Makes about 1¾ cups
2 garlic cloves, peeled
1 tablespoon fresh dill
1 piece (½ inch) lemon peel, bitter white pith removed
4 ounces cucumber, seeded (if necessary) and cut into 1-inch
pieces – do not peel
1 cup plain Greek yogurt (any fat variety works)
1 tablespoon fresh lemon juice
2 pinches kosher salt
1. Put the garlic, dill and lemon peel into the chopping cup. Select
Speed 5 and process on Speed 5 to roughly chop, about 20 seconds.
Scrape down the sides of the bowl and add the cucumber. Process
again on Speed 5 until finely chopped, about 10 seconds.
2. Add the remaining ingredients and process until combined.
3. Transfer to a storage container, cover and refrigerate for a minimum of
2 hours, preferably overnight.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 7 (1% from fat) • carb. 1g • sugars 1g • pro. 2g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 153mg • calc. 33mg • fiber 2g
Aioli/Mayonnaise
Aioli, like mayonnaise, has its roots in France, but it has been adopted
by many cuisines, most notably the Catalans of Spain. This version
makes it simple by using the same base for mayonnaise, but adding a
hefty amount of garlic to the mix. Traditionally, aioli is used as a dip for
crudités, but it can also top burgers, fish and crab cakes.
Makes about 1 cup
2 garlic cloves, peeled (if making aioli)
2 large egg yolks
2 tablespoons fresh lemon juice
1 tablespoon Dijon-style mustard
1 to 2 pinches kosher salt
1
1
/
3
cups vegetable oil
Loading ...
Loading ...
Loading ...