To make tzatziki sauce, follow these steps:
- Prepare the cucumber : Grate about 3/4 to 1 English cucumber using the large holes of a box grater or a food processor. Sprinkle the grated cucumber with salt and let it sit for a few minutes to draw out moisture. Then, squeeze out all the excess water using a cheesecloth, kitchen towel, or paper towels. This step is crucial to avoid a watery sauce
- Mix the base ingredients : In a bowl, combine 2 cups of plain Greek yogurt (full-fat or reduced-fat), 4 to 5 minced or grated garlic cloves (adjust to taste), 1 tablespoon of extra virgin olive oil, 1 teaspoon of white vinegar or lemon juice, and a pinch of salt. Optionally, add a pinch of ground white or black pepper for seasoning
- Add herbs : Stir in chopped fresh dill or mint to taste for added flavor. Fresh herbs are traditional and enhance the sauce's freshness
- Combine cucumber and yogurt mixture : Add the drained cucumber to the yogurt mixture and stir well to combine all ingredients evenly
- Chill : Cover and refrigerate the tzatziki for at least 30 minutes to allow flavors to meld and the sauce to thicken. It can be refrigerated for a couple of hours or overnight for best results
- Serve : Before serving, stir the sauce and optionally drizzle with a little more olive oil. Serve with fresh vegetables, pita bread, grilled meats, or as a dip
This method yields a creamy, refreshing tzatziki sauce perfect as a dip, spread, or accompaniment to Mediterranean dishes
