Tzatziki Sauce

Prep: 45

Cook: 0

Total Time: 45

Yield: 8 servings

Course: Condiment

Cuisine: Greek

Diet: Vegetarian

Calories: 68kcal

Author: Jessica Gavin

I love making tzatziki because it delivers a cool, creamy, and vibrant flavor that instantly brightens everything from grilled meats to crisp vegetables.

Ingredients

▢ 1 (284 g) english cucumber, at least 10 ounces
▢ ½ teaspoon (3 g) kosher salt
▢ 2 cups (480 ml) plain whole milk greek yogurt
▢ 2 tablespoons (30 ml) lemon juice
▢ 2 tablespoons (30 ml) extra virgin olive oil
▢ 1 tablespoon (2 g) chopped dill
▢ 1 teaspoon (5 g) finely grated garlic, or very finely minced
▢ 1 teaspoon (5 ml) distilled white vinegar
▢ ¼ teaspoon black pepper

Instructions

Prepare the Cucumber - Trim off the ends of the cucumber and cut it in half crosswise. Use the large holes of a grater to shred. Alternatively, chop into very fine shreds. Measure out 1 cup (7 ounces, 202g) for the recipe.
Salt and Drain the Cucumber - Set a fine-meshed strainer over a bowl. Add the shredded cucumber and salt, gently stir to combine. Let it sit for 30 minutes to drain. Use the back of a spoon to press down on the shreds to remove most of the excess moisture.
Make the Tzatziki Sauce - In a medium bowl, whisk the yogurt, lemon juice, olive oil, chopped dill, garlic, vinegar, and pepper. Stir in the drained cucumber. Season to taste with salt and pepper.
Chill the Sauce - Cover and refrigerate for at least 1 hour before serving, or up to 5 days.

Notes

Recipe Yield: 2 cups
Serving Size: ¼ cup
Storing: Store in an airtight container in the refrigerator for up to 5 days. Stir before using.

Nutrition

Recipe Link