Ingredients
1 lb. sour cream
plain yogurt *
1/2 lg. cucumber
1 tbsp. olive oil (the greener the better I say)
1 tbsp. red wine vinegar
Fresh garlic, to taste
Salt, to taste
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
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Empty sour cream into medium sized bowl. Peel and shred cucumber in seperate bowl, then squeeze pieces of cucumber to drain the water out of it. Add to sour cream, and mix together. Use a fork or spatula (do not put in food processor!). Add olive oil and vinegar to sour cream. Taste as you go along. Then add your fresh Garlic, add as much as you like. Then add salt to taste as well. Once it is all mixed together, it is ready to eat!!! And it is YUUUUMMMMMY! !