Tzatziki SauceMay 9th, 2009 in Sauces & Dips & Spreads by Julia Volhina
Total cooking time: 2h 30min
Tzatziki (can be spelled as tzadziki or tsatsiki) is yogurt and cucumber cold sauce of Greek cuisine.
It can be served separately as a dip or with meat entrees as a sauce. It is perfect addition for the gyros or souvlaki.
- 1 cucumber (if cucumber is big take ½ of it)
- 14oz of Greek yogurt
- 2 garlic cloves
- 1 tablespoon of white grape vinegar
- 4 tablespoon of olive oil
- Fresh dill
- Salt, white pepper
How to make, step-by-step:
- Prepare ingredients: wash dill with cold water, pour yogurt into a bowl:
- Skin cucumber (you may also remove seeds if they are too hard) and grate it on the middle slots of your grater, salt it over and leave for 10-15 minutes:
- Separate cucumbers from water (you can use colander or hands for this) and add to the bowl with yogurt:
- Skin garlic cloves and crush them with garlic press:
- Add chopped finely dill and season everything with white pepper:
- Add 1 tablespoon of white vinegar:
- Pour 4 tablespoon of olive oil:
- Mix everything carefully and put the bowl to fridge for at least 2 hours:
- After 2 hours in fridge tzatziki sauce is ready:
- You can serve it as a dip, part of meze or as a cold sauce for gyros, souvlaki or any other kind of meat:
Nicely done there. Using a coffee filter would be easier to filter liquid out of yoghurt.
I haven’t seen a need to separate liquid from yoghurt…
This is, by far, the single best Tzatziki ever made. Hands down. I cannot tell you how wonderful it is in words. You MUST make it yourself.
To whoever made this recipe: Thank you so much. For the longest time, I’ve searched for a tzatziki that would be full of rich textures and tones. This most definitely is it.
Thank you 🙂
A coffee filter works well for draining extra liquid from yogurt or cucumbers.
Very nicely done. Exactly the way I make it except I’m crude and just use black pepper. This is an awesome companion to greek garlic/bread dip as my favorite dips/spreads/sauces.
When I am out of white pepper I do use black instead 🙂