This is the dipping sauce used on the vegetable skewers at the Harvest Fair, but it would be great on other things as well, such as lamb, swordfish or salmon.
INGREDIENTS:
16 ounces plain yogurt 3-6 cloves garlic (depends on how garlicky you like it) 1 lemon, juiced 1 cup mixed fresh herbs, packed (cilantro, basil, thyme, parsley in this case, but oregano, thyme, marjoram is nice also.) Pepper to taste 2 tablespoons olive oil
METHOD:
Put all ingredients except yogurt into the blender, and puree.
Add in half the yogurt and puree.
Mix the contents of the blender into the rest of the yogurt using a whisk or fork to keep some of the denser texture of the yogurt.
The dip is ready to use. Keep cold until ready to use.
Will keep in the refrigerator 3-4 days.
Chef’s Notes:
This is a riff on the traditional Greek tzatsiki, which is yogurt, lemon, garlic, and chopped cucumbers. Vary the herbs to suit what you are using it with. Use mint and cilantro with some cumin added in for a North African flavor, or use oregano and marjoram for a more Greek/Italian approach.
Yield: 1 pint
Source: Chef Andrew E Cohen
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