Instructions
- Prepare the Infused Oil: In a small saucepan, combine Olive Oil, smashed Garlic, and Rosemary sprig. Heat over low heat for 15-20 minutes, being careful not to burn the garlic. Remove from heat and let cool completely. Strain the oil and discard the solids.
- Microplane the Cucumber: Using a microplane, finely grate the cucumber. Place in a clean kitchen towel and gently squeeze out any excess moisture.
- In a medium bowl, combine all Sauce ingredients. Stir gently to combine, being careful not to overmix.
- Taste and adjust seasoning as needed. Add more lemon juice for tanginess, or Fleur de Sel and White Pepper to taste.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to fully develop.
