Fresh and delicious, it’s one of the best summer sauces to have around. It will upgrade any grilled meat, not to mention tacos, salads or as a dip for your next barbecue or pool party.
- 2 cups greek yogurt
- 1 cup coarsely grated cucumber (seedless)
- 2 Tbs fresh lemon juice
- 1 Tbs extra virgin olive oil
- 2–3 garlic cloves (split, germ removed and minced)
- 2 Tbs minced fresh dill
- 2 Tbs minced fresh mint
- Salt and pepper to taste
- If you have regular yogurt, let it drain for a day to thicken it. Simply put a cloth lined colander over a bowl, and let it sit in the fridge. When ready to use, discard the water that will have collected in the bottom of the bowl.
- Grate cucumber, add ½ teaspoon salt and let it sit for 30 minutes. It will loose a lot of water. Drain it well and add it to a bowl together with the yogurt.
- Add the rest of the ingredients, mix well, check for seasonings and serve cold.
Keeping: this sauce/dip keeps for about 2-3 days in the fridge. The cucumber will still release some water, so after a few days, it turns watery and weird. I don’t recommend freezing tzatziki, though you technically can. But the cucumbers and herbs won’t be the same.
Herbs: do use fresh herbs for this recipe, dried ones will not achieve the result we want.
Cucumber: I like to grate it with a large hole Microplane grater, but you can also dice it small.
The yogurt should be natural, Greek-style. I sometimes let it drain for a day – put a bowl with a colander on top, cover with a clean kitchen towel or cheesecloth and put the yogurt; let it drain covered in the fridge until you have the consistency you want – to have a thicker yogurt.
Keywords: tzatziki, cucumber sauce, yogurt sauce