Cacik

© Katherine Stetson

The Turkish version of Tzatziki and Raita.

Makes approximately 2 cups.

  • 1 cup Greek yogurt
  • 1 cup English cucumber, grated
  • 1 clove garlic, minced
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • Sea salt, to taste

Combine all ingredients in a medium bowl. Refrigerate for several hours prior to serving.

Piquant Curry Sauce

© Katherine Stetson

A great cold sauce to serve with Beef Fondue or grilled steaks.  Also good as a dip for crudités and breadsticks.

For ½ cup:

  • ½ cup sour cream
  • 1 teaspoon curry powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • pinch cayenne

Mix ingredients thoroughly in a small bowl.  Cover and refrigerate.  Flavor will deepen over a few hours.

Horseradish Caraway Sauce

© Katherine Stetson

Great on a roast beef sandwich or with beef fondue.

For 2/3 cup:

  • ½ cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon caraway seeds
  • 1 teaspoon fresh lemon juice

Mix ingredients thoroughly in a small bowl.  Cover and refrigerate.  Flavor will deepen over a few hours.

Malicious Mustard

© Katherine Stetson

Guaranteed garlic breath!  Superb with Beef Fondue, on burgers and ham sandwiches, or simply mixed into any recipe calling for mustard.

For 1+ cup:

  • ½ cup Dijon mustard (preferably Grey Poupon)
  • ½ cup mayonnaise (preferably homemade or Hellman’s)
  • 2 garlic cloves, grated on a food plane or very finely crushed
  • 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
  • ½ teaspoon cayenne pepper
  • ½ teaspoon freshly ground pepper

Mix ingredients thoroughly in a small bowl.  Cover and refrigerate.  Flavor will deepen over a few hours.

Roquefort Dijon Dipping Sauce

© Katherine Stetson

Superb with Roasted Tater Chips or Beef Fondue.

For one-half cup:

  • ¼ cup sour cream
  • ¼ cup crumbled Roquefort cheese
  • 1 teaspoon country style Dijon mustard
  • 1 teaspoon chopped flat leaf parsley
  • ¼ teaspoon freshly ground pepper

In a small bowl, combine all ingredients and mix well.  Cover and refrigerate until ready to use.

Smokey Crème Fraîche

© Katherine Stetson

Superb on crispy potatoes or as a dip for french fries.

Makes ¼ cup.

  • ¼ cup sour cream
  • 1 tablespoon buttermilk
  • ½ teaspoon smoked paprika

In a small bowl, combine all ingredients and mix well.  Cover and refrigerate until ready to use.

Copyright © Katherine Stetson, all rights reserved.