1 sm Cucumber; grated
2 c Yogurt
2 ts Garlic; minced
2 ts Distilled white vinegar
3 tb Extra-virgin olive oil
Salt & white pepper
Peel, seed, and coarsely grate the cucumber. Squeeze
the grated cucumber between your hands to extract as
much liquid as possible. You should have about a 1/2
cup of cucumber when finished.
Into the container of a food processor, place the
cucumber and all of the remaining ingredients. Pulse
to blend. *
Transfer the blended sauce to a bowl. Cover and chill
for at least 2 hours or overnight, to allow flavours
to meld. This sauce will keep for up to a week in the
refrigerator.
* original recipe called for "electric blender" but I
find that a food processor or bowl and whisk work much
better and allow a bit of texture in the finished
sauce. -- UDD
Makes about 2 1/2 cups of sauce.
Recipe: "Cooking Under Wraps - The Art of Wrapping Hors
D'Oeurves, Main Courses, and Desserts" by Nicole Routhier.
Published by William Morrow and Company, 1993
Uncle Dirty Dave's Kitchen
MMMMM
... A grenade thrown into a kitchen in France will result in Linoleum
lownapart
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
