Now the Gyro II recipe was by no means a ‘traditional’ Greek recipe, which is exactly what set it apart so stupendously for the restaurant’s patrons. In texture, the Gyro II white sauce was closest to the classic tzatziki. But the surprisingly modern list of ingredients is what took the flavour and texture in a familiar but exciting direction. Either way, the best thing, about both the classic tzatziki and this white sauce, is that it is unimaginably versatile and will pretty much go with everything on your plate. Typically, it’s served aside grilled meat preparations like gyros, souvlaki and kebabs. More simply, it makes for a luscious dip to be had with pita bread and fresh vegetables. It’s cool and tangy build also makes it a perfect swap for spreads, salad dressings – or even savouring a spoonful when you’re bored.
