Faith Middleton's Food Schmooze

Ina Garten’s Garlicky Yogurt Burger Sauce

Ingredients

1pint plain yogurt(whole milk or low fat)
1 cucumberunpeeled and seeded
3½teaspoons kosher salt
1/2cup sour cream
1tablespoon champagne vinegaror white wine vinegar
2tablespoons lemon juicefreshly squeezed
1tablespoon olive oil
1½teaspoons garlicminced
1½teaspoons dillfresh
pinch black pepperfreshly ground

Instructions

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend.
Serve chilled or at room temperature.” Serve in pita pockets or pile all onto a really good hamburger bun. It will all ooze together and you’ll think you’re in heaven with the combination of flavors. Add a green salad and an icy cold bottle of Vinho Verde white wine. Sit out on the deck and enjoy summer!

Recipe Notes

I get my vinho verde from David at Frank’s package store in Guilford. He always chooses just the right one when I tell him what I’m cooking for friends!