Cooking Instructions
- 1
Grate the cucumbers into a small, mesh strainer. Squeeze the moisture from the shredded cucumbers. Excess water will thin the sauce. Discard cucumber juice or use for another purpose.
- 2
Add the shredded cucumbers, garlic, and dill to the yogurt. Zest all three lemons into the yogurt. Cut each lemon in half and squeeze the juice into the yogurt one at a time. Fold ingredients. Taste the sauce after each half lemon to your desired taste.
- 3
Add salt and white pepper if desired.
- 4
Variations; Parsley, tarragon, grapefruit, onion, vinegar, celery, olive oil, sour cream
- 5
This makes a large batch! Keep refrigerated for 3-5 days
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Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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