Slice the cucumber lengthwise.
Seed the cucumber.
Using a shredder, shred the cucumber, including the skin.
Fold the cucumber together with the yogurt, salt, mint, and pepper. Chill.
Recipe Tag: Sauces
Cocktail Sauce
Mix all ingredients together until well blended. Chill for at least an hour before serving.
Cranberry Glaze
Place the cranberries and water in a small sauce pan over high heat.
Place the rosemary in a tea ball or strainer and then place that in the pan.
When the water begins to boil reduce the heat to medium low and simmer for 30 minutes.
Remove from the heat and let cool. Cover and place in the refrigerator overnight.
Remove the rosemary and discard. Puree the cranberries.
Force the puree through a fine mesh strainer into the sauce pan and place over medium heat.
Add the butter.
While the butter is melting, place the cornstarch in a small dish and add 2 tablespoons of the sauce. Stir until well blended. Add the cornstarch mixture to the sauce pan and whisk until thickened.
Serve.
Cilantro Tartar Sauce
Place the water in a medium sauce pan over high heat. When it begins to boil, reduce the heat until the water is barely moving and add the unbroken egg yolks one at a time.
Poach the egg yolks for 12 minutes. Remove to a paper towel and let cool.
Combine the mayonnaise, celery, cilantro, lime juice, minced shallot, salt and pepper.
Using a fork, mash the egg yolks into the tartar sauce until well blended.
Refrigerate at least 3 hours.
Cilantro Pesto
Place the pumpkin seeds, garlic, cilantro, cheese, lime juice, water, pepper, olive oil and salt in a blender or mini chopper.
Blend until smooth. (This can be done in advance and kept in the refrigerator.)
Cilantro Pistou
Place the roasted garlic, olive oil, cilantro, lime juice, honey and salt in a mini-chopper or blender and blend until smooth.
Chill before serving.
Cilantro Oil
Place the oil in a small sauce pan over medium heat and swirl continuously while heating for about 7 minutes.
Remove from the heat when the oil is warm, but not hot, and add the cilantro.
Let cool and then puree until smooth.
Cilantro Garlic Sauce
Place the cilantro, garlic, olive oil, lime juice, and salt in a blender or mini chopper.
Process until smooth.
Fold together with the yogurt and add the black pepper to taste.
Chill well before serving.
Chimichurri Sauce – svs12
Gather all ingredients and equipment.
Place the garlic, olive oil, lemon juice, cumin, salt and honey in a mini chopper or blender.
Process until smooth.
Add the jalapeno and pulse until the pepper is cut into a small dice.
Add the parsley and oregano and pulse until the greens are a coarse dice.
Caper Mustard Sauce
Place the olive oil in a small skillet over medium heat.
Add the shallot and sauté for about 5 to 7 minutes until translucent.
Add the mustard, capers, white wine, and salt.
Gently fold together with a spoon until well blended.
Add the butter and fold together until the butter is melted and the sauce is smooth.
Serve.