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From: bandy@catnip.berkeley.ca.us (Gun Control is Hitting Your Target)
Newsgroups: rec.food.recipes
Subject: LACTO: Garlic Yogurt Sauce
Summary: rec.food.recipes posting
Keywords: recipe lacto
Message-ID: <1990Aug21.154927.817@mthvax.cs.miami.edu>
Date: 21 Aug 90 04:19:54 GMT
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Followup-To: rec.food.veg
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[recipe adapted from Madhur Jaffrey's _World of the East Vegetarian Cooking_

[tsp=teaspoon]

1Cup	non-fat yogurt			[plain, homemade]
1/4tsp	salt				[or none]
1clove	garlic				[mashed in a garlic press]
					[really, one clove is enough]
1/4tsp	black pepper			[go ahead, use more]
2tsp	extra virgin olive oil

Put the yogurt in a bowl and whisk it until it is smooth.  Don't use a
blender as you can't fit your hand in it later.

Mix in the remaining ingredients.  Don't use more than one clove of garlic;
save it for next time if you must.  This dish is pungent enough w/o the
extra garlic.  For some reason the yogurt brings out the pungency in the
garlic.

Eat with fresh-baked naan, pita bread, or chopped up veggies; jicama is
a very good compliment to this condiment.