Tzatziki Sauce
Creamy Tztaziki with cucumber, yoghurt, and garlic. Add a tablespoon or two of fresh dill or mint if you like. Do not skip draining the cucumbers or your yoghurt dip will be too watery. And for best texture, cover and refrigerate anywhere from 30 minutes to 2 hours before serving.
Ingredients
- ¾ English cucumber (striped)
- 1 tsp kosher salt (divided)
- 4 to 5 garlic cloves,
- 1 tsp white vinegar
- 1 tbsp high quality Greek extra virgin olive oil
- 480 ml unflavoured Greek yoghurt
- Handful of chopped fresh dill or mint (optional)
- ¼ tsp ground white pepper
- Warm pitta bread for serving
- Sliced vegetables to serve
Instructions
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Use a box grater to manually grate the cucumbers 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 tsp 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).
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In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
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Add the grated cucumber to the bowl with the garlic mixture. Stir in the yoghurt, and a pinch of white or black pepper, and the fresh herbs. Stir to combine well.
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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 flavours to meld.
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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 favourite veggies, pitta, or wedges!
Notes
Committed to this collection by the hand of Hunter.
