Tzatziki Sauce

Ingredients:

• 2 cups of Greek plain yogurt
• 1 1/2 cups of cucumber, peeled and shredded
• 1/4 cup of garlic, minced
• salt and pepper

Directions:

1. Whip the ingredients together in a bowl.
2. Add salt and pepper to taste.
3. Refrigerate the sauce for 1 hour before serving with small pieces of bread or with sandwiches.

Béarnaise Sauce

Ingredients:

• 3 tbsp white wine vinegar
• 1 tsp finely chopped shallot
• 4 whole black peppercorns, crushed
• Dash dried tarragon crushed
• Dash dried chervil, crushed
• 1 tbsp of cold water
• 4 egg yolks
• 1/2 cup butter
• 1 tsp snipped fresh tarragon

Directions:

1. In a saucepan combine vinegar, shallot peppercorns, dash tarragon and chervil.
2. Bring to boiling, reduce heat and simmer about 30 seconds or till reduced to half volume.
3. Strain, discard solids
4. Add the cold water to herb liquid.
5. Beat egg yolks in the top of a double boiler. (Not in the water yet)
6. Slowly add herb liquid, adding 2 tbsp of butter to the egg yolks, place over boiling water.

Yogurt Sauce

Ingredients:

• 1 tsp of mustard
• 1/2 tsp of paprika
• 1 cup of yogurt
• 1 tsp of parsley, chopped
• 1 lemon
• 1 tsp of cayenne pepper

Directions:

1. Whip all the ingredients together.
2. Place them in the refrigerator.
3. Use as a marinade for chicken.

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