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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cucumber-Dill Sauce

Best if made one day in advance


1 cup Plain Yogurt (do not use low-fat or nonfat)

1/2 cup Mayonnaise

1/2 tsp Kosher Salt

1/8 tsp Black Pepper, freshly ground

1 tsp Lemon Juice

1 tsp White Wine Vinegar
1 Cucumber (about 16 ounces), peeled, halved lengthwise, seeded
3 Tbl Fresh Dill, finely chopped
2 tsp Fresh Garlic, minced


Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken).

Transfer yogurt to medium bowl; discard liquid. Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.

Combine all ingredients. Cover and refrigerate.

Yield: 1 1/2 cups

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