Tzatziki

Tzatziki is one of the classic sauces on a summer buffet table by the grill—a delicious
gustatory memory from a vacation in Greece, maybe? Whatever the case, it’s a sauce that’s
easy to prepare that goes well with meat and fish.

I mix Greek yogurt with crème fraîche (or Smetana for a Nordic taste) to get a higher
percentage of fat and to give it a creamier texture. Use the larger quantity of garlic if you
want tzatziki with more bite. Finely chopped dill or mint makes a nice contrast.

Greek Tzatziki
• 1 hothouse cucumber
• 2–4 garlic cloves
• 1 teaspoon salt
• 3⅓ fl. oz. (100 ml) Greek yogurt (10% or full fat)
• 3⅓ fl. oz. (100 ml) crème fraîche (or Smetana)
• 2 tablespoons cold-pressed olive oil
• 1 teaspoons lemon juice
• black pepper
• dill and/or mint, finely chopped (optional)

Coarsely grate the cucumber, press the garlic, and mix the two with salt in a bowl. Leave
for 30 minutes. Meanwhile, stir together the yogurt, crème fraîche (or Smetana), olive oil,
lemon juice, and pepper.

In a sieve, press the cucumber and garlic to remove the excess liquid, and then add it to the
yogurt mix. Taste and adjust for salt, if needed.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund