Truffle Tzatziki

By Chef Casey Corn

• 1½ cup full fat greek yogurt
• 3 ea persian cucumbers
• 1 tsp kosher salt
• 1 Tbs The Truffleist truffle oil
• 2 Tbs extra virgin olive oil
• ¼ tsp ground white pepper
• 1½ Tbs lemon juice
• 1 ea garlic clove, smashed
• 1 tsp dried mint

Combine both oils in a very small pot, and add the smashed garlic clove. Place over very low heat for a few minutes, until garlic is fragrant, then remove from heat immediately. Let cool, then discard the garlic.

Grate cucumbers on the large holes of a box grater, then squeeze as much liquid out of them as possible. This will keep your tzatziki thick. 

Add grated cucumbers and the infused oil to a mixing bowl, then stir in the remaining ingredients.

Serve with pita, crudités, or as a yogurt sauce.