Lemon Mint Tzatziki

Tzatziki is a great sauce that goes well with grilled pork or chicken - or anything else, for that matter. We love it. Usually, it's mostly garlic and cucumber, but this time, I added the zest from one lemon, and some chopped mint, for a completely different twist on the original. It was really tasty - we served it with a spread of "greek-ish" food, while trying out my new olive oil from Kallaras.

Lemon Mint Tzatziki
200 ml Greek yogurt
1/2 cucumber
1/2 tbsp olive oil
1 garlic clove, minced
Zest from 1 lemon
2 tbsp chopped fresh mint
Salt

Coarsely grate the cucumber, and squeeze out as much water as you can. Mix the cucumber with yogurt, olive oil, minced garlic, lemon and mint. Season with salt.

Sauce Remoulade

There is, seriously, no better sauce for fried fish and boiled potatoes than sauce remoulade. There are many recipes, but most of them include mayo, chopped pickles of some sort, and at least all the Danish recipes contain a little dash of curry powder. This is mine.

Sauce Remoulade
1-2 tbsp capers
10 pickled onions ("syltlök", miniature pearl onions, pickled)
10 cornichons
3-4 tbsp mayonnaise
1 tbsp mayonnaise flavored with dijon mustard & horseradish (optional)
1-2 tbsp creme fraiche
1/2 tsp curry powder
1 tbsp lemon juice

Finely chop the capers, pickled onions and cornichons. Whisk together all the ingredients, and season.

Ranch Dip

It was pretty recently I discovered this recipe for ranch dip at one of my favorite mommy blogs - Weelicious - but I've already made it twice. (Ok, almost, I left out the dijon and lemon the second time - it was still great.) (And oh, sure, I changed the quantities - check out the original, too!)

It's super delicious and easy to make, and it went really well with crispy coconut chicken nuggets, sweet potato fries, and an assortment of veggies.

Ranch Dip

100 ml greek yogurt
2 tbsp mayonnaise
1 tsp dijon mustard
1 tsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt

Mix everything, and let it sit for an hour or so before serving.

Recipe in Swedish:
Ranch-dipp

Mango-Banana Sauce

This could not be simpler. But it *is* a very tasty sauce - you can use it as a dipping sauce for veggies or chicken (especially good with Coconut Chicken Nuggets) or stir it into yogurt, or use it in a dessert, like this Fruity Semifreddo.

You need one banana, and about 200 ml of mango, diced. And a little bit of lime. Mix, mash or blend, into a smooth sauce. And that's that. It keeps for a few days in the fridge, but it'll get darker over time.