This yogurt based sauce is quick and simple but goes a long way to making a boring salad or sandwich come to life. If you have ever eaten in a Mediterranean or Greek restaurant and were served a white sauce, this was probably it. In addition to yogurt, Tzatziki sauce is rich in cucumber and garlic. I use it in a lot of dishes, at the moment I am making lamb meatballs with Tzatziki sauce.
Ingredients
- 16 oz Greek Yogurt (2 cups)
- 1 Cucumber – peeled and seeded
- 1 TBL fresh dill – chopped fine (optional)
- 5 Cloves garlic – minced or pressed
- 1 tsp White vinegar
- 1 TBL olive oil
- 1 tsp Red Chili powder – will turn sauce pink
- 1 tsp Kosher salt – divided
- 1/4 tsp white pepper
Process
- Mise en place – measure and prepare your ingredients prior to starting
- Prepare the cucumber:
- Peel and de-seed the cucumber – after peeling, slice cucumber lengthwise and use a spoon to scoop out the seeds.
- Chop into 1″ long pieces and put in food processor with 1/2 tsp salt.
- Chop into fine pieces and place in a strainer to drain. If you are in a hurry, line strainer with cheese cloth and after resting a few minutes, press the cucumber in the cloth to squeeze out the juice.
- Mix garlic, remaining salt, olive oil, optional dill, and vinegar together.
- Add drained cucumber, yogurt, and pepper.
- Stir well and put in airtight container in frig for at least 2 hours.
