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Title: Tzatziki (Cucumber & Yogurt Sauce)
Categories: Sauces, Dairy, Squash
Yield: 2 1/2 cups

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

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... A grenade thrown into a kitchen in France will result in Linoleum
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