Tzatziki Sauce

Course: Sauce

Cuisine: Greek

Prep Time: 10

Cook Time: 0

Resting Time: 5

Total Time: 15

Servings: people

Calories: 78kcal

Author: Platings and Pairings

Learning how to make Tzatziki Sauce at home is easy and takes less than 10 minutes! Using grated cucumbers, Greek yogurt, and fresh herbs, you get the creamiest and most refreshing sauce that goes well with not only gyros, but also all kinds of meats and vegetables.

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Equipment

Ingredients

1 medium cucumber about 10-ounces
1 ½ cups plain Greek yogurt full fat
2 tablespoons extra-virgin olive oil
1 Tablespoon fresh dill chopped
1 Tablespoon fresh mint chopped
1 tablespoon lemon juice
1 clove garlic grated or minced
Kosher salt to taste

Instructions

Scoop seeds out of the cucumber with a small spoon. Place cucumber in a mini food processor or grate with a box cheese grater. Drain the liquid from the cucumber in a metal strainer and sprinkle with a little salt (this helps release the liquid). You may want to use the back of a spoon to help squeeze out any excess liquid.
Place the drained cucumber in a large bowl. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, as necessary.

Notes

Storage

The leftover tzatziki will stay fresh for 3 to 4 days when it’s stored in an airtight container in the fridge.

Tips and tricks

Use a citrus zester to finely grate the garlic clove. You don’t want to bite into a large chunk of raw garlic here!
You can leave the cucumber peel intact to make this in a hurry or peel the cucumber if you don’t like the crunchy texture. The only time you SHOULD peel the cucumber is if you’re using a waxy variety.
Let the tzatziki chill in the fridge for at least 1 hour after it’s mixed together. This gives the flavors time to get to know each other, giving you much tastier tzatziki.

Nutrition