Okay. No. Just no. There’s something about corny puns, sauce and guy Guy Fieri that just fit, in a cringe-inducing way. I can’t help myself. Sorry.
Seriously, though, this sauce is the bomb, the boss, the absolute BEST in terms of sauces…and it can be vegan, easily, and it’s gluten-free, kosher, parve and awesome.
It goes with pretty much anything—it makes a great salad dressing, you can dip lemon-pepper potato wedges in it, you can smother it on a gyro (which is what we normally do with it). It makes a great dip for pita or crackers. It’s light and cooling. It’s about 70 calories for two tablespoons.
Best of all, I didn’t make it. It’s a Sam recipe—he’s kind of a “sauce guy” (he’s also a soup guy, and a garlic bread guy). I used to shy away from sauces, never combine them and avoid them at all costs—everything was plain, plain, plain. Not Sam. I’ve actually witnessed him look at a meal, and go “what kind of sauce(s) can I put on this?” He mixes strange pink spicy blends; he combines several sauces into one dish; he’s a saucologist.
This sauce is super easy, and it just makes everything feel more dressed up. It’s cooling, and goes great with spice. In short, it’s pretty much my preferred sauce.
|Ingredients all lined up|
|Insert cucumber joke here|
|Action shot! Watch your fingers, Sam!|
Combine the cucumber bits, with 1 tablespoon of lemon juice and 1 tablespoon of olive oil.
|Ready to mix|
|Stir, Stir, Stir...|
|Gyros with Tzatziki, green beans and Israeli couscous—The BEST dinner!|