We all know about yogurt-cucumber-dill sauce. It’s been done over and over again. At the very least, I’m certainly not the first one to try my hand at this particular tangy concoction.
But in the spirit of experimentation that we here at The Amateur Cocktailer try to keep up at all times, I’m turning this old standby on its head, just a little.
First of all, I don’t know if y’all have Publix in your area of the world, but if you don’t, do yourself a huge favor and pick up some of this:
I don’t know what the hell they do to make this THE BEST MUSTARD I’VE EVER HAD, but whatever it is, I’m in. Seriously. It’s spectacular. Who knew? Publix Private Selection?! Anyway, just go get some.
So without further ado, here’s the recipe. It has a bunch of different uses, which I will gladly detail after the jump.
YMCD (yes, that’s a Village People reference, dammit)
*1 medium yellow onion (diced very fine)
*5-6 cloves garlic (diced very fine)
*1/2 large leek (diced very fine)
*1/2 large cucumber
*12 oz Greek yogurt (to me, Fage brand is really the only Greek yogurt – I used the 0%)
*2 tablespoons whole grain garlic mustard
Spices (for onions/leeks)
Spices (for sauce)
Here’s the deal on how to actually pull this off.
First, chop up the onion, garlic and leek and sautee them all in the spices listed. I sprayed just a little canola oil in there too, just to prevent sticking.
Once that’s done, chop up your cucumber and then combine everything else together in a big bowl and stir! That’s pretty much it. It’s super easy and super tasty. Of course, as always with my recipes, I spice to taste, so it’s tough for me to give exact spice measurements. So play around!
Now this sauce can be used in a variety of ways. It’s a great dipping sauce for carrots or pita chips. I used it last night for making a delicious yellow squash dish, as seen here.
But what I’m thinking would be totally ridiculously awesome is making some lamb burgers and then throwing some YMCD on top. Oh boy. I kind of want to drop everything and go do that right now.
That’s it for now, I suppose. It’s almost the end of the week, y’all! And spring is here! Only technically, I suppose, but I sense good things on the horizon. Until tomorrow.