Tzatziki

By Valarie

Good on any fish

Ingredients

• 1 cup plain 2-percent fat Greek yogurt
• 2 tablespoons mayonnaise
• 1/3 cup chopped fresh basil
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh tarragon
• 1 tablespoon white wine vinegar
• 1/4 teaspoon kosher salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1/2 an English hothouse cucumber, seeded (1 pound)

Preparation

Step 1

For the tzatziki: Combine the yogurt, mayonnaise, basil, chives, tarragon, vinegar, salt and pepper in a food processor. Blend until the herbs are finely chopped and the sauce is pale green. Scrape the sauce into a bowl.

Coarsely grate the cucumber using the large holes of a box grater onto a paper-towel-lined-plate; pat dry. Mix the cucumber into the tzatziki. Add salt and pepper to taste. The tzatziki can be made 4 hours ahead, covered and chilled, and stirred before serving.