Four Fit Sauces: Burger Sauce, Water-Based Mayonnaise, Tzatziki, and Avocado Sauce

Ingredients

• 3 tbsp Greek yogurt (For the burger sauce)
• 1 tbsp Zero ketchup (The description indicates zero ketchup and zero mustard for one tablespoon total, without specifying the proportions)
• Zero mustard (Included in the total tablespoon indicated for zero ketchup and zero mustard; individual quantity not specified)
• 1 tsp Garlic powder (For the burger sauce)
• 2 Pickles (Chopped; for the burger sauce)
• Pickle juice (A splash)
• 3 Hard-boiled eggs (For the water-based mayonnaise)
• 50 ml Water (As needed to adjust the creaminess)
• Lemon juice (As needed for the water-based mayonnaise; additionally, 1 tbsp for the tzatziki)
• Salt (As needed for the water-based mayonnaise, tzatziki, and avocado sauce)
• 1.5 tbsp Greek yogurt (For the tzatziki)
• 0.5 Cucumber (Grated and thoroughly squeezed; for the tzatziki)
• Pepper (As needed for the tzatziki and avocado sauce)
• Parsley (As needed; for the tzatziki)
• 1 tbsp Lemon juice (For the tzatziki)
• 1 tsp Erythritol (To balance the acidity of the tzatziki)
• 0.5 Avocado (For the avocado sauce)
• 1 Hard-boiled egg (For the avocado sauce)
• Red onion (Chopped; quantity not specified, for the avocado sauce)
• Lime juice (As needed for the avocado sauce)

Steps

1. 1

   For the burger sauce, chop the pickles. Mix the Greek yogurt with the zero ketchup and zero mustard, then incorporate the garlic powder and chopped pickles. Add a splash of pickle juice.

2. 2

   For the water-based mayonnaise, place the hard-boiled eggs in a container suitable for blending. Add the water, lemon juice, and salt; blend until creamy, adding more water if necessary. Blending is necessary to make the sauce, but it is not explicitly described in the source.

3. 3

   For the tzatziki, grate the cucumber and squeeze it thoroughly to remove excess water.

4. 4

   Mix the cucumber with the Greek yogurt, salt, pepper, parsley, lemon juice, and erythritol.

5. 5

   For the avocado sauce, chop the red onion and mash or blend the avocado with the hard-boiled egg. Add the onion, lime juice, salt, and pepper, and mix until creamy. Mashing or blending is an inferred connecting step, not specified in the source.

Notes

The source provides the quantities but does not describe the preparation, utensils, or cooking times in detail. The calories cited are estimates for each sauce: approximately 60 kcal for the burger sauce, 150 kcal total for the water-based mayonnaise, 40–50 kcal for the tzatziki, and 110–130 kcal for the avocado sauce. Basil is suggested in the spoken content as an optional flavoring for the mayonnaise, but no quantity is given.

Nutrition per serving

• sauces
• dip sauce
• vegetarian
• oil-free
• low-calorie
• gluten-free
• no-cook