This refreshing sauce can be made two or three days ahead.

• 1 Cucumber
• 2 Cloves Garlic
• 2 tsp Dried Mint, 10 ml (or 2 tbsp/30 ml fresh)
• 1 Cup Yogurt, 250 ml 1 tbsp Fresh Lemon Juice, 15 ml
• 1 Green Onion, chopped
• 1/2 tsp Salt, 2ml White Pepper

Peel and finely dice cucumber and place in sieve. Sprinkle with salt and let stand 30 minutes. In small bowl, crush garlic with 1/2 tsp (2 ml) salt. Stir in yogurt, mint, lemon juice, green onion and white pepper to taste. Rinse and pat cucumber dry; stir into sauce. Cover and refrigerate until serving time.

Yield: about 2 cups (500 ml) sauce.

• 1 tbsp(15ml) Sweet Mustard
• 2 tsp(10ml) Grainy Dijon Mustard
• 3 tbsp(45ml) Dijon Mustard
• 4 Shallots, Minced or Green Onions
• 2 tbsp Fresh Tarragon, Minced, 30 ml or 2 tsp/15 ml Dried Tarragon
• 1 tsp(5ml) Ground Black Pepper
• 1/2 tsp(2ml) Salt

Mix all ingredients together in a small bowl. Use as a marinade or dipping sauce.

• 1/4 Cup(50ml) Fresh Lime Juice
• 1 tbsp(15ml) Honey
• 1 tbsp(15ml) Vegetable Oil

Combine ingredients in a small bowl. Brush lamb with sauce while grilling or serve as a dipping sauce.

• 1/4 cup(50ml) Finely Chopped Onion
• 1 Small Clove Garlic, Minced
• 1 tbsp(15ml) Lemon Juice
• 2 tbsp(30ml) Worcestershire Sauce
• 1/2 cup(125ml) Cider or White Vinegar
• 1 can (10 oz) Tomato Soup, 1 can (284 ml)
• 2 tsp(10ml) Butter
• 1 tbsp(15ml) Brown Sugar
• 1/4 tsp(1ml) Ground Pepper
• 1/2 tsp(2ml) Smoke Salt

In saucepan, combine all ingredients. Bring to a boil. Cover. Reduce heat and cook for about 20 minutes.

Yield: about 2 cups (500 ml)

• 1/2 cup Light Mayonnaise or 125 ml Light Sour Cream
• 2 tbsp Tomato Puree
• 1/2 Green Pepper, finely chopped
• 1 tbsp Fresh Tarragon chopped OR 15 ml
• 1/2 tsp/5 ml Dried
• 2 tsp Chopped Chives or 10 ml
• 1 Green Onions

Blend all ingredients together to form a smooth sauce. Refrigerate until ready to use.

Yield: about 1/2 cup (725 ml)

This sauce is easy to make and you can have everything ready in the pan before your party; but don't heat until just before serving.

• 3/4 cup(175ml) Granulated Sugar
• 1/3 cup(75ml) Cider Vinegar
• 1/2 cup(125ml) Cold Water
• 2 tbsp(30ml) Cornstarch
• 2 tbsp(30ml) Vegetable Oil

In small saucepan, stir together sugar, cider vinegar and soy sauce. In measuring cup stir together water and cornstarch; stir into sugar mixture with oil. Set aside at room temperature until ready to heat. Just before serving, cook over medium heat, stirring constantly until smooth and thickened.

Yield: about 1 cup (250 ml) sauce.

• 2 tbsp(30ml) Butter or Margarine,
• 1 tbsp(15ml) Flour
• 1/4 tsp(1ml) Salt
• 1/8 tsp(0.5ml) Pepper
• 1 cup Milk(250ml)
• 1/4 cup Crumbled Blue Cheese,
• 1 tsp(5ml) Worcestershire Sauce

Melt butter in top of double boiler. Blend in flour; cook until mixture becomes foamy. Add salt, pepper, and milk, stir until thickened. Blend in blue cheese and Worcestershire sauce. Serve with roast Lamb or chops.

Yield: about 1 cup (250 ml)