Tzatziki Sauce is primarily made from shredded Cucumber and Greek Style Yogurt, that incorporates Garlic and Vinegar with certain Herbs to enhance its flavor. This delightful and healthy sauce is incredibly versatile and complements a wide range of dishes, including meats and vegetables. Whether used as a dipping sauce, served alongside a meal, or with rice as a condiment, Tzatziki is a delectable addition that brings a burst of flavor to any dish.
Tzatziki Sauce Ingredients
Delicious and Refreshing: Tzatziki sauce is a creamy and tangy condiment that adds incredible flavor to any dish. With its combination of yogurt, cucumber, garlic, acidity, oil and herbs, it offers a refreshing and satisfying taste that can elevate your meals.
This recipe for Tzatziki Sauce is made with 750g of Greek Yogurt, 1 Whole Cucumber, Garlic Cloves, Acidity from (Lemon Juice, White Vinegar & Red Wine Vinegar), EVOO, Parsley, Dill Weed, White Pepper, and Salt.
Greek Yogurt
750g of a Creamy & Thick Greek Yogurt. Once the Tzatziki is made, place it back into the Yogurt container for refrigeration.
Cucumbers
Use 1 whole Cucumber, peeled, unpeeled or partially peeled sliced in half lengthwise and seeds removed. Grate or run through a food processor with the grater attachment and place into a bowl with 1 tsp of Kosher Salt.
Garlic
You can make this as weak or strong as desired by removing or adding additional cloves of Garlic. One for Weak, Two for Medium, Three to Five for Strong.
Acidity
Typically, just Lemon Juice or White Vinegar is used. This recipe makes use of both, plus a bit of Red Wine Vinegar for a play on acidity. Although this can be adjusted. Sometimes I just use all Lemon Juice.
Along with a light tasting Extra Virgin Olive Oil & Salt. Parsley, Dill Weed & White Pepper are added. Optionally, with some Mint. I usually have dried Parsley & Dill Weed and so use this, but Fresh will give better flavors, and you can certainly add in 1 Tbl of Fresh Herbs more.
Cucumbers
Start the Cucumbers first by leaving the skins on, partially peeling or completely peeling the Cucumbers. Slice in half lengthwise, scraping out the Seeds with a spoon, and either grate or run the Cucumbers through a food processor with the grater attachment and place into a bowl. Add Salt and mix well. Set this aside while you prepare everything else.
Squeezed Cucumber
The salting of the Cucumbers will extract more juices. It’s important to really squeeze out the juices for a Thick and Creamy Tzatziki.
After squeezing out the Juice, place on a cutting board to chop even finer and Squeeze again to get rid of more excess water. Then place into the bowl with the other ingredients.
Aioli
Aioli is a White Garlic Sauce with Emulsified Oil. It is only a small batch but makes all the difference in Tzatziki Sauce. This is a great way to practice making Aioli. You do want it to firm up or emulsify. But even if you mess it up here, and it doesn’t emulsify, it doesn’t really matter. It can still be added.
It infuses the Garlic, which what you are really after, and works wonderfully for Tzatziki Sauce.
The Aioli technique can be skipped altogether, by finely grating the Garlic and just adding it to the bowl. I prefer to make it as an Aioli for the infused Garlic flavors. Just add the Garlic, Salt, Lemon Juice and Vinegars or just all Lemon Juice and grind away. Slowly drizzle the Oil in while grinding to emulsify.
Aioli
Homemade Aioli or store bought can be added to taste. This recipe combines the Garlic, Salt, Vinegars with Oil using the Aioli technique with a Mortar & Pestle instead of a food processor.
Tzatziki Sauce Acidity
Some recipes call for Lemon Juice, others Red Wine, White Wine Vinegar, or plain White Vinegar. Instead of the Acid being one dimensional. I combined Red Wine Vinegar, Lemon Juice, and White Vinegar. This I believe gives a play on the acid by combining different forms of it, and it’s really good.
The White Vinegar for Acidic Taste that intensifies with the addition of other acids. With the Red Wine Vinegar offering fruity undertones and Lemon Juice for that Zest. Although you can and I have just used all Lemon Juice. Experiment and see what you like best.
For me, I really enjoy the 3-fold acids (Lemon Juice, White Vinegar, Red Wine Vinegar) that are added. You need a good amount to make the flavors pop. Tzatziki should be tangy.
Storing Tzatziki Sauce
Tzatziki sauce needs a couple of hours after it is made to allow the flavors to blend. It gets better the longer it sits. Most recommend refrigerating for 3–4 days. However, I have had this recipe for Tzatziki sauce refrigerated for 2 weeks or more. Frozen and thawed numerous times for over a month with no issues. Tasting better and better each an every time.
Storing Tzatziki
Once you have the Tzatziki made up, place it back into the yogurt container for refrigeration.
Freezing Tzatziki Sauce
I usually make a large batch up and refrigerate it for a couple of days to develop the flavors, then I freeze it right in the Yogurt container. Whenever I want Tzatziki Sauce the next day, I will place it back in the fridge to start thawing overnight and place on the counter to fully thaw to use and then freeze again. I will do this numerous times until all the Tzatziki is gone. Which can be a while, I think my longest time was over 2 months.
Although because of the volume it does take quite a bit of time to thaw out. A better solution would be to portion out the Tzatziki Sauce and freeze. That way you can take out only what you need and since it is a smaller portion it will thaw quickly.
Watered Tzatziki Sauce
Just drain it off or remix and you’re all good. You’ll still have thick and creamy Tzatziki. It freezes exceptionally well.
Sometimes when you open up the container for Tzatziki Sauce, it will look runny. This is perfectly normal and comes from the excess water in the Cucumbers. Which is why it is important to really squeeze out the juices from the Cucumbers and to use a thick Yogurt.
Where to use Tzatziki Sauce
Tzatziki sauce can be used in a variety of ways. It serves as a fantastic dip for vegetables, pita bread, or chips. It complements grilled meats, such as chicken or lamb, and adds delightful flavor to sandwiches and wraps. You can even use it as a salad dressing or a topping for baked potatoes.
Pita Pocket Wraps
Used with all kinds of Wraps like the Hali Gyro, Rotisserie Chicken Wrap, or Souvlaki.
Rice Dishes
Various types of Rice dishes with Tzatziki on the side or Tzatziki spread out on the plate and the Rice on top.
Meatballs
Donair Meatballs made with Lamb, placed on top of Tzatziki and Vegeta Rice on the side.
Kebabs
Served with various Kebabs.
As a Dip for Vegetables, Cucumber Salad, Roasted Vegetables, or even Bread Sticks. Add some Milk or Cream to create a Dressing that can be served with Salads or drizzled over Rice.
Healthy and Nutritious: This homemade Tzatziki Sauce is made with healthy ingredients. It primarily consists of Greek Yogurt, which is rich in protein, calcium, and probiotics that support gut health. Cucumbers adds hydration and vitamins, while Garlic offers potential immune-boosting properties.
Try making this Tzatziki Sauce recipe and enjoy its delightful taste and versatility. Sprinkle Sumac on top when serving for a garnish to boost the color and some tang.
Equipment
- 1 Mortar & Pestle Optional, can use a fine grater to grate the Garlic
- 2 Bowls for Cucumber, another for the Tzatziki Sauce
- 1 Grater
Ingredients
- 750 g Greek Style Yogurt
- 1 Whole Cucumber - Partially peeled
- 1 tsp Kosher Salt - For the Cucumbers
- 2 cloves Garlic - More or less
- 1 tsp Kosher Salt, Red Wine Vinegar & White Vinegar - each
- 1 Tbl Lemon Juice
- 2 Tbl Olive Oil
- 1 tsp Parsley & Dill Weed
- 1/4 tsp White Pepper
- To Taste Mint - Optional
Instructions
- Peel half of the Cucumber, leaving some skin on. Cut in half lengthwise. Scoop out the seeds. Grate the Cucumber into a bowl and sprinkle 1 tsp Kosher salt on top. Mix well and let sit while preparing everything else.
- Place the Garlic, 1 tsp Kosher Salt in Mortar & Pestle. Smash the Garlic and Grind until a smooth paste is formed. Add Red Wine Vinegar, White Vinegar and Lemon Juice and mix for another minute or so.Add 1 tsp of Oil and mix well, about 1–2 minutes. Repeat adding oil 1 tsp at a time and mixing for a couple of minutes until a total of 6 tsp or 2 Tbl of Oil are added.Pour this into a bowl large enough to hold the Tzatziki Sauce. This process can be skipped by finely grating the garlic and adding in the Salt, Vinegars and Lemon Juice to the Bowl directly where the Tzatziki will be mixed.
- Add the Yogurt to the Bowl with Parsley, Dill Weed and White Pepper.
- Squeeze all the juice really well from the Cucumber and place on a cutting board to chop down further into smaller bits. Squeeze the Juice out again and add the chopped Cucumber to the Yogurt.
- Mix well and empty back into the Yogurt container. Refrigerate for at least 2 hours. Overnight is best.