Tzatziki Sauce
From elgourmand2 7 years agoIngredients
- • 3 cups Greek yogurt (also called Yogurt cheese, see below for alternative). shopping list
- • 3 Tbs. lemon juice (or juice of one lemon). shopping list
- • 1 garlic clove, minced. shopping list
- • 1 large English cucumber (the long, skinny ones) diced. Peeled and seeded or not, your choice. This sorta depends on the cucumber you get. shopping list
- • 1 Tbs. salt (for salting cucumber). shopping list
- • 1 Tbs. fresh dill or 1 Tbs. fresh mint, chopped (or both, depending on preference). shopping list
- • Salt & freshly ground black pepper. shopping list
How to make it
- 1. Peel cucumbers (if the skins are thick and tough) and dice. Put them in a colander and sprinkle with the Tbs. of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
- 2. In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
- This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
- ** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain, full fat, yogurt. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream. You can skip this draining process, if you want, but you will have a moderately messier, runnier sauce.
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