Tzatziki
From princesa9580 16 years ago
- - to make
- Serves 12
This is one of many of my experimentations. I have tried sour cream and more and less of all the ingredients. My fav potato sauce!!!
Ingredients
- 1 container (16 ounces) plain lowfat yogurt shopping list
- 1/2 English (seedless) cucumber, not peeled, seeded and finely chopped plus a few thin slices shopping list
- 1/1-2 teaspoons salt shopping list
- 1 to 2 garlic cloves, chopped shopping list
- 1 tablespoon chopped fresh mint or dill plus additional sprigs shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 1/2 teaspoon red wine vinegar shopping list
- 1/4 teaspoon ground black pepper shopping list
How to make it
- Spoon yogurt into sieve lined with cheesecloth or coffee filter set over bowl; cover and refrigerate overnight. Transfer drained yogurt to medium bowl and discard liquid.
- Meanwhile, in colander set over bowl, toss chopped cucumber with 1 teaspoon salt. Let drain at least 1 hour at room temperature, or cover and refrigerate up to 8 hours. In batches, wrap chopped cucumber in kitchen towel and squeeze to remove as much liquid as possible. Pat dry with paper towels, then add to bowl with yogurt.
- With flat side of chef's knife, mash garlic to a paste with remaining 1/2 teaspoon salt. Add garlic, chopped mint, oil, vinegar, and pepper to yogurt and stir to combine. Cover and refrigerate at least 2 or up to 4 hours. Serve chilled or at room temperature, topped with cucumber slices and mint sprigs.
The Rating
Reviewed by 4 people-
EXCELLENT version of this sauce!!
greekgirrrl
in Long Island loved it
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" It was excellent "