Tzatziki Sauce
Yield: 8 servings
Calories: 68kcal
Homemade Greek tzatziki sauce is easy to make and adds a creamy citrus flavor to meats, sandwiches, or as a dip with pitas and vegetables.
Ingredients
- 1 (284 g) english cucumber, at least 10 ounces
- ½ teaspoon (3 g) kosher salt, plus more for seasoning
- 2 cups (480 ml) plain greek yogurt, whole milk
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (2 g) chopped dill
- 1 teaspoon (5 g) garlic, finely grated or very finely minced
- 1 teaspoon (5 ml) distilled white vinegar
- ¼ teaspoon black pepper
Special Equipment
Instructions
- Trim off the ends of the cucumber and cut it in half crosswise. Use the large holes of a grater to shred into pieces. Alternatively, chop into very fine shreds. Measure out 1 cup (7 ounces, 202g) for the recipe.
- Set a fine-meshed strainer over a bowl. Add the shredded cucumber and salt, gently stir to combine. Let 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.
- 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.
- Cover and refrigerate for a 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
Calories: 68kcal | Carbohydrates: 4g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 92mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg
Recipe Link