Laur's Tzatziki Sauce

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Posts: 75
Joined: Sat Mar 17, 2018 10:05 pm
Location: Orangeville

Laur's Tzatziki Sauce

Post: # 26Post Contact
Tue Mar 20, 2018 4:10 pm

Laur's Simple Tzatziki Sauce

½ cup each of Sour Cream & Mayonnaise
2 Chopped Garlic Cloves
3 Chopped Small Dill Pickles
Fresh Ground Pepper to taste

Mix ingredients.
Refrigerate for a few hours to allow flavours to be absorbed.
Serve with Chicken or Pork Kabobs.

Posts: 3
Joined: Tue Sep 11, 2018 11:32 pm

Laurs Tzatziki Sauce

Post: # 54Post hawkVal
Thu Sep 13, 2018 3:07 pm

This is the classic sweet mustard sauce to gravlax and crab in Sweden. Its also known under the name of hovmastarsas Head Waiters Sauce, since it used to be prepared by the head waiter at the table in finer restaurants. Its a good idea to use only the dill stems when preparing the gravlax and keep the leaves for the sauce. This is my recipe:

Serves 6-8

4 tbsp sweet mild mustard e.g. Swedish or German
1 tbsp Dijon mustard
4 tbsp vinegar preferably malt vinegar
Dash of Worcestershire sauce
Dash of HP sauce
2 tbsp white sugar
1 tbsp Muscovado sugar
1 tsp salt
? tsp freshly ground white pepper
200 ml mild vegetable oil of high quality in Sweden cold-pressed canola oil is often used. Do not use olive oil
Lots of fresh dill, chopped Image

Mix everything except oil and dill. Whisk until the sugar dissolves. Then whisk in oil, a little at a time as for mayonnaise, constantly whisking. Change the whisk to a spoon and stir in the dill otherwise all the dill will stick to the whisk . Adjust the seasoning.

Serve chilled with gravlax or shellfish. The sauce will keep for a few days in the refrigerator.

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