Tzatziki sauce, Nick’s Golden Cuisine Sauce or Labne….???

Tzatziki Sauce is a Greek sauce basically made with cucumbers, spices and various creamy ingredients. Nick’s Golden Cuisine sauce is a Greek sauce from a restaurant famous in Arizona in the 70’s and 80’s made from cucumbers, spices, and various creamy ingredients. Labne is a dip that my daughter, Christian, has been making at our last few family parties. It is made with yogurt, spices and ingredients. No cucumber, but a similar finished product! Christian uses Allison Roman’s recipe. It is gorgeous to serve, and delicious to eat!

I like researching foods. And I find it funny that a recipe I made in the late 70’s has so much in common with these “new wave” from other cultures. I would guess that there are many more similar dishes from other countries that resemble this one. So, I will give you Allison Roman’s and Nick’s Golden Cuisine’s and you can tweak them any way you want. Tzatziki has literally hundreds of recipes on line, so you can do that research yourself!

LABNE WITH SIZZLED SCALLIONS AND CHILE (ALMOST RANCH) Allison Roman

1/2 cup olive oil

4 chopped scallions

1 tsp. crushed red pepper flakes

2 Tbs. chopped cilantro

flakey sea salt, fresh ground pepper, to taste

2 cups labne, (greek yogurt), or sour cream

2 Tbs. fresh lemon juice

(2 Tbs. green garlic or ramps, optional)

bring the scallions, olive oil, pepper flakes and cilantro to a ‘sizzle’ and cook until the oil turns bright orange. Cool and arrange on a platter. Swirl skillet ingredients into the creamy mix. Drizzle with chili oil.

So pretty! And great with bread, or crackers, or especially pita bread. Picture courtesy of Allison Roman

NICK’S GOLDEN CUISINE SAUCE

1 large cucumber, chopped. (this is where personal preference comes in. Peel it or not. If not, be sure to scrub it and get off the wax)

1 cup plain greek yogurt

1 cup sour cream

1 cup mayonnaise

1 tbs. lemon juice

2 Tbs. shredded romano or parmesan cheese

1 Tbs. dijon mustard

2 chopped green onions

1 Tbs. sugar

COOK’S NOTE: this recipe does not call for garlic, which is a mystery to me. I saw a Greek Gramma on Food Network who made this Greek sauce and said it is against the law to make it without GARLIC. So leave it out at your own risk. I added it anyway. What could it hurt?

Now! What do you do with these wonderful sauces besides dip something in them? I love drizzling it on sandwiches. Of course if you make a Gyro (pronounced Yee-ROW–the Greek grandmother said so!) drizzle it on that! I tried it on scrambled eggs. Dee Lish. Its a very mild sauce, SO versatile!

I would normally put a picture here of my sauce. But it is just a jar of light green stuff and not very pretty. So please refer to pics above! The beautiful presentation at the top is right out of Christian’s kitchen! She drizzles it with olive oil.


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