Tzatziki (Greek Yogurt Sauce)
This Tzatziki recipe outlines the preparation of a classic Greek yogurt sauce. It involves grating cucumber, mincing fresh dill and garlic, and combining them with thick whole milk yogurt, lemon juice, cider vinegar, olive oil, salt, and pepper. The result is a refreshing, tangy, and herbaceous condiment perfect for various Mediterranean dishes or as a dip.
Equipment
- 1 Grater
- 1 Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Garlic Press (optional, for crushing garlic)
Ingredients
Main
- 1 quart Whole Milk Yogurt
- 2 ounces weight Fresh Dill, Finely Chopped
- 1 English Cucumber or Regular Cucumber, Peeled
- ½ Lemon Juiced
- 3 cloves Garlic Crushed
- 3 teaspoons Cider Vinegar
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
Instructions
- Prepare the cucumber: Wash and grate the English cucumber (no need to peel if English). If using a regular cucumber, peel it first.
- Remove excess moisture from cucumber: Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel. Sprinkle with a pinch of salt and let it sit for 10-15 minutes.
- Squeeze the cucumber: Firmly squeeze out as much liquid as possible from the grated cucumber. This step is crucial to prevent a watery tzatziki.
- Prepare aromatics: Finely chop the fresh dill and crush the garlic cloves.
- Combine ingredients: In a large mixing bowl, add the whole milk yogurt, the thoroughly drained grated cucumber, chopped dill, and crushed garlic.
- Add liquids and seasonings: Pour in the lemon juice, cider vinegar, and olive oil. Season with salt and black pepper.
- Mix thoroughly: Stir all the ingredients together until well combined.
- Taste and adjust: Taste the tzatziki and adjust the seasoning as needed, adding more salt, pepper, lemon juice, or vinegar to achieve your desired balance.
- Chill: Cover the bowl and refrigerate the tzatziki for at least 1-2 hours before serving. This allows the flavors to meld and the sauce to thicken slightly.
- Serve: Serve chilled as a dip with pita bread, as a sauce for grilled meats or vegetables, or alongside falafel.
Notes
For optimal texture, ensure you thoroughly drain the grated cucumber. Salting it lightly and letting it sit for 10-15 minutes before squeezing helps draw out excess moisture, preventing a watery tzatziki. Always use a good quality, full-fat Greek yogurt; its thickness is key. Fresh dill is non-negotiable for that authentic, bright flavor. While the recipe calls for crushed garlic, consider mincing it finely or using slightly less if you prefer a milder garlic presence, as raw garlic can be quite pungent. Allow the tzatziki to chill for at least an hour before serving; this allows the flavors to fully meld and deepen. A touch more lemon juice or vinegar can brighten it further if needed, adjusting to your preference. Serve chilled as a dip or accompaniment.