Best Tzatziki Sauce

Another mouthwatering classic. Tzatziki is one of my personal favorite sauces and it’s something I’ve been itching to make. So with a little bit of love it created this recipe and I’m very pleased with how it came out.  The Dude and I prefer a very thick tzatziki sauce and sometimes the only way to get what you want is to make it at home.

I want to add a note before we start. This recipe has to be planned ahead of time as the Greek yogurt has to be strained and this takes many hours. As in 8 hours. If you skip this important step you will end up with a watered down tzatziki soup instead of a super thick clingy sauce.

  • Cheese cloth
  • 2 cups (500 ml container) greek yogurt
  • 1 English cucumber, seeded and grated
  • 1 tsp fresh lemon zest
  • 1 & 1/2 tsp lemon juice
  • 1/4 cup to 3/4 cup of cream depending on how thick you want it. I would add it in small amounts. Additional cream may be needed after refrigeration as it thickens up when cooled.
  • 2 med sized garlic cloves, minced
  • 4 tsp cucumber juice
  • 2 tsp dill
  • 1/2 tsp pepper
  • 1/2 tsp seasoning salt
  1. Line a mesh strainer with cheesecloth and put the Greek yogurt in. Place the strainer over a glass measuring cup and leave it for approximately 8 hours on the counter or until you have about 1/2 of a cup of liquid in the measuring cup. You may want to do this step just before bed. Room temp is important as the liquid will stay locked in if it is kept cold.
  2. Cut the cucumber in half and using a spoon gently scrape out the seeds as they contain a lot of water and will make your sauce runny. Using a cheese grater, shred the cucumber.
  3. Sprinkle 1 tsp of salt over the shredded cucumber and allow it to sit for about 10 minutes. This step causes the cucumber to sweat out lots of its unwanted water. Cut a square of cheese cloth and put the salted cucumber in the middle. Fold the sides up and tie with a piece of string, rope or whatever you have availble. It should resembl a little sack.
  4. Over a small bowl squeeze the cucumber sack until you have approximately 1/3 of a cup of water and the cucumber feels much dryer. Keep the cucumber juice as you will be using some of it for extra cucumber goodness in the sauce.
  5. In a medium sized bowl mix together the strained yogurt, cucumber, lemon zest, lemon juice, dill, garlic, cucumber juice, pepper and salt to taste.

Use right away but for best results allow it to sit for at least 1 hour. The more time it sits the better!

 

 

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s