Prep 15 mins
Cook 2 hrs
I tried different sauces but didn't find the taste I was looking for so I threw some stuff together and I was very happy with the results. If you try it and tweak it, let me know. I edited the recipe after reading the great suggestions.
- 6 tablespoons sour cream
- 1 tablespoon mayonnaise
- 1⁄2 teaspoon garlic powder
- 1⁄2 tablespoon lemon juice
- 1⁄2 teaspoon dried dill (optional)
- 1 large cucumber (seeded, peeled and finely chopped, or grated)
- 1 pinch salt (to taste)
- 1 pinch pepper (to taste)
- Put the cucumber into a colander and sprinkle with a little salt.
- Let rest for 10-15 minutes to allow extra juices to escape the cucumber.
- Gently squeeze the cucumber in a paper or cloth towel.
- Put everything a bowl and mix well (I don't rinse the cucumber).
- Add salt and pepper to taste.
- Refrigerate for a couple of hours prior to using (if you have time).
- A turn or two in the food processor would yield a nice smooth sauce.
- Good on anything, especially Gyros.
I just tried this sauce to go with some gyros I made and it is really a wonderful sauce. I am leaving a review because I wanted to share a tip for the sauce that I ended up using. Being that it is winter, I could not find a decent cucumber in our local store, but I do grow the herb called "salad brunet". It is not a well known herb, but when it is fully mature, the leaves, that look like parsley, taste like cucumbers. I substituted 1/4 cup of the chopped leaves instead of the cukes and no one could tell it did not have real cukes in it!!! I think this is a great substitution until I can get the garden up and running again, as I do like the chunkiness of real cukes.
This is a great sauce and very close to what I get at my local restaurant. Very important to let cucumber rest or the sauce will be loose and runny.
This was very tasty. My husband doesn't like that kind of sauce and he loved it. I even used lime juice because I was out of lemon. ? It tasted great though and I used fresh dill! Thanks for a great recipe.