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Tina Fey's Cucumber and Yogurt Sauce




Source of Recipe


Tina Fey


Recipe Introduction


Serve this sauce with Tina Fey's Crab Cakes
"Saturday Night Live is alive and well thanks to the guiding hand of its first female head writer, Emmy Award-winning Tina Fey. But comedy is easy for Fey – it's cooking that's hard. "I can cook a little bit, but my husband [Second City director Jeff Richmond] is actually much better. He's a natural," she says. "He made tzatziki from scratch. It's a Greek yogurt sauce and it is actually very healthful if you're watching your weight, 'cause it's just yogurt and onions and cucumbers and little bit of dill and a little lemon juice, just whipped up together." — Barbara Binstein



List of Ingredients




2 cups natural yogurt 500 mL
1 large cucumber, peeled, seeded and finely chopped
1 tsp salt 5 mL
1/2 cup green onion, chopped 125 mL
1 tbsp fresh dill, chopped 15 mL
1 clove garlic, minced
1 tbsp lemon juice 15 mL


Recipe



Line a sieve or small colander with a double thickness of cheesecloth or a coffee filter. Place in the sink and pour in yogurt. After 15 minutes, transfer the sieve to a bowl; cover with plastic wrap and refrigerate for several hours. Continue to drain until yogurt is reduced to about 1 cup/250 mL.

In a bowl, mix together cucumber and salt; let stand for 30 minutes, stirring occasionally. Drain well, pressing excess water out of cucumber.

In a serving bowl, mix together drained yogurt and cucumber, green onion, dill, garlic and lemon juice. Refrigerate for 1 hour before serving. Sauce can be prepared up to 1 day in advance.

Makes about 2 1/2 cups.

NOTE: Perfect for dipping or serving on gyros.