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.
Servings: 1 Container
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.
Notes
Tzatziki Sauce can be refrigerated for 2 weeks or more.
For long term storage, portion out the Tzatziki Sauce into Tupperware and freeze. Whenever you need Tzatziki, place it in the fridge the night before and finish thawing on the counter while preparing your meal.
Try sprinkling Sumac on top when serving! Sumac adds a bit of Sourness and Color.