This straightforward tzatziki sauce recipe is unbelievably scrumptious and tremendous easy to make. It’s a creamy cucumber yogurt dip you possibly can serve with virtually something!
Tzatziki (pronounced tuh-zee-kee) is a creamy sauce made with yogurt, cucumber, contemporary herbs, and garlic. It’s usually related to Greek meals, however related sauces are served all through the Mediterranean and Center East. I like to serve it as a sauce, unfold, or dip for homemade pita and veggies.
If that is your first time making it, tzatziki sauce is straightforward. You don’t want a lot time or fancy gear. I like this sauce a lot that I’ve additionally shared this feta tzatziki and this creamy cucumber salad with a dressing impressed by genuine Greek tzatziki.
Key Components
- Cucumber: I exploit thin-skinned cucumbers, reminiscent of hothouse, English, or Persian cucumbers. I don’t peel them, and since they’re normally seedless, I don’t must take away any seeds.
- Yogurt: I exploit full-fat plain Greek yogurt when making selfmade tzatziki sauce. Icelandic-style yogurt will work nicely, too (you might be simply searching for a thicker-style yogurt). When you can solely discover thinner yogurt, add it to cheesecloth and pressure it for a number of hours, like we do when making homemade labneh.
- Garlic: The quantity of garlic you utilize is as much as you. I exploit 2 medium cloves, which provides the sauce a powerful garlic taste. Cut back or improve the garlic in your sauce, relying on how a lot you wish to style it.
- Olive oil: Provides taste and a bit richness to our sauce.
- Lemon: I like contemporary lemon juice in my tzatziki sauce. It actually brings all of the elements collectively.
- Recent herbs: I’ll by no means move up a chance so as to add some contemporary herbs, and I completely love them in tzatziki. I like contemporary dill and contemporary mint.
Learn how to Make Tzatziki Sauce
You’ll begin by grating your cucumber. I exploit my field grater, which takes lower than a minute, or you should utilize the grater attachment to your meals processor. Sprinkle salt over the grated cucumber and depart it for five minutes. Salting cucumbers like this helps to season them, bump up their “cucumbery” taste, and pull out extra water, which might inevitably make our sauce too runny.
After 5 minutes, place the cucumber in a clear dishcloth or cheesecloth and wring it out. We wish the cucumber’s taste in our tzatziki, however we don’t need all of the water that comes with it. By the way in which, the cucumber water is scrumptious, so don’t throw it away. I add it to soups, grains, or salad dressings.
Now, stir the cucumber into the opposite tzatziki elements and allow them to sit for at the very least 10 minutes so the flavors meld, making our tzatziki style unbelievable.
What to Serve with Tzatziki Sauce
Tzatziki sauce will be served in so many alternative methods. It may be served alongside different dips like our hummus or baba ganoush with this easy flatbread or homemade pita bread. I additionally adore it with seafood and rooster. Subsequent time you make this lemon dill baked salmon, add a dollop of tzatziki (it will likely be so good!). Or, strive it with our juicy skillet chicken breasts.
You may also add it to sandwiches and burgers. I like a dollop of tzatziki on these juicy turkey burgers and our homemade veggie burgers! You may also serve it with uncooked or roasted veggies or this Greek salad!
Simple Tzatziki Sauce Recipe
Tzatziki is a creamy, scrumptious sauce made with cucumber, yogurt, and contemporary herbs. Salting and wringing out your cucumbers is the key to creating the very best tzatziki sauce. This seasoning makes them style extra cucumbery and removes extra water that may water the sauce down. Use a thick plain yogurt for this (Greek or Icelandic yogurt is ideal).
Makes about 2 cups
You Will Want
2 cups grated cucumber (we love hothouse or seedless cucumbers)
2 cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 to 2 medium cloves garlic, minced, relying on how a lot you’re keen on garlic
2 tablespoons contemporary squeezed lemon juice or extra to style
2 to three tablespoons chopped contemporary mint and/or dill
Salt and contemporary floor black pepper
Instructions
1Grate the cucumber and scatter it over a clear dishcloth (or cheesecloth). Sprinkle with 1/4 teaspoon salt. Let sit for five minutes.
2Collect up the corners of the dishcloth and squeeze as a lot liquid from the grated cucumber as potential. Discard the liquid or put it aside for an additional use.
3In a medium bowl, mix the squeezed cucumber with yogurt, olive oil, garlic, lemon juice, contemporary herbs, a pinch of salt, and a pinch of pepper.
4Put aside for at the very least 10 minutes, then serve.
Adam and Joanne’s Ideas
- Storing: Do-it-yourself tzatziki lasts in an hermetic container within the fridge for 3 to 4 days. It would get runnier because it sits because the cucumbers will proceed to launch a few of their water. Give a great stir earlier than serving.
- Cucumber water: Save the cucumber water and use in salad dressings, soups, or grains.
- The diet information supplied beneath are estimates.
Vitamin Per Serving
Serving Dimension
About 2 tablespoons
/
Energy
53
/
Whole Fats
3.6g
/
Saturated Fats
1.1g
/
Ldl cholesterol
4.6mg
/
Sodium
85.7mg
/
Carbohydrate
2.2g
/
Dietary Fiber
0.1g
/
Whole Sugars
1.7g
/
Protein
3.3g
