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.