Tzatziki Sauce
Servings: 2 cups
Ingredients
- 3/4 english cucumber partially peeled (striped) and sliced
- 1 tsp kosher salt divided
- 5 garlic cloves peeled, finely grated or minced
- 1 tsp white vinegar
- 1 tbsp extra virgin olive oil
- 2 cups plain Greek yogurt
- 1/4 tsp ground white pepper
Instructions
- Use a box grater to manually grate the cucumber or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 teaspoon kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid.)
- In one large mixing bowl, place the garlic with remaining 1/2 teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper. Stir to combine well.
- Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
- When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges.
Notes
This recipe makes a generous 2 cups of sauce (or up to 32 tablespoons). The serving size is based on 1 tablespoon.
To Store: It’s best to store tzatziki in the fridge in a tightly-covered glass container. Use within 4 days.
Adapted from: Authentic Tzatziki Sauce Recipe (Yiayia Approved) | The Mediterranean Dish