Tziki Sauce

Tziki: This is an incredibly versatile topping sumptuous on fresh grilled bread or instead of mayonnaise on a sandwich. This version is head and shoulders above the pathetic white goop draped on top of poor gyro pretenders. This is another “basic”. I like the dill in the basic, but if you are a traditionalist, feel free to leave it out. I like the white pepper because I think fresh ground black pepper leaves unattractive black specks everywhere, but the choice is yours. Once you are comfortable, feel free to experiment. The smashed avocado version follows at the end. That on a fresh grilled slice of baguette with a fresh tomato is a complete meal.

Tziki

1 cucumber
½ shallot (about 1 tbsp chopped)
2 sprigs fresh dill
10.6 oz Greek yogurt
Juice ½ lemon
1/8 tsp cayenne pepper
1tsp honey
1 clove garlic, chopped
Salt to taste
White pepper to taste

Peel the cucumber and split lengthwise into equal halves. Using a teaspoon, scoop out the seeds, Rough chop the cucumbers and place in a food processor until it is a fine puree. Place the mixture in a sieve over the sink or bowl. Using a spatula or a wooden spoon push the mixture against the sieve to force out the excess water. When the pulp remains, transfer to a separate bowl. Combine all the other ingredients except the dill into the food processor and puree. Rough chop the dill and combine all ingredients. Salt and white pepper to taste. For the smashed avocado version, add 1 roughly chopped avocado to the food processor when processing the ingredients other than the cucumber. Then add ~1/8 cup of fresh finely chopped cilantro when adding the dill.