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Tzatziki Sauce is delicious and amazing and versatile.  A traditional Greek/Turkish condiment, this version uses Greek Yogurt as the base.  I’ve had variations with sour cream and even feta cheese, but this is my favorite way to eat it.  I’d suggest pairing it with Greek chicken and veggies, but it can be used in gyros, thinned out on salads, or as a dip for your favorite pita.  It is tangy and healthy and flavorful – everything you want in a dip!  It’s also SO easy to make – let’s go for it!

Tzatziki Sauce

First, gather some stuff.  Here we have:

  • Greek Yogurt (fat free is fine too)
  • White Vinegar
  • Sugar
  • Olive Oil
  • Fresh Mint
  • English Cucumber
  • Onion
  • Garlic
YUM!  Here’s some more things you should know:
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If you can’t find or don’t want to pay for Greek Yogurt, you can strain your own plain (not vanilla) yogurt!  Put 2.5 cups plain yogurt over 10 or so paper towels stacked, then put the paper towels and pile of yogurt in a strainer, then put the strainer in a pot to drain.  Leave this at least overnight or for a few days, if you think of it.  The yogurt will drain some of its liquid and be thick like Greek Yogurt.
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Same goes with regular vs. English/Hot House cucumbers.  English cukes are better for this recipe because they have less water, but if you have a regular cucumber definitely use that and just drain it on paper towels for a bit longer.  This will still taste great!
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Ok, lets make sauce.  First, put three cups of yogurt in a mixing bowl.  Then, grate the cucumber or finely dice it and put it to drain on some paper towels.  You’ll want 1.5 – 2 cups of cucumber total.
          
While the cucumber is draining, grate one clove of garlic on the small-grate side of your grater, or use a zester or mincer.  Add the garlic to the yogurt in the bowl.
Now, grab about a cup of mint (or however much is in one of those standard packages), and finely chop it.
          
Add the chopped mint to the yogurt and garlic, along with 2 tsp sugar, 1 tablespoon vinegar, 1/2 tsp salt, 2 tablespoons finely minced onion, and 1 tablespoon olive oil.
You know why we use the olive oil?  The fat will solidify a little in the fridge and keep everything thick and fabulous and not let the cucumber and salt make everything too watery.  And, it tastes good.
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Now, add the drained cucumber and stir everything together!
Now, you know the drill.  TASTE THIS.  The mint won’t be very strong at first, but it will intensify as the sauce sits.  Same with the garlic.  If it tastes super tangy and makes your mouth pucker, add more salt.  If you can’t tell that the sugar is there at all, add another sprinkle.
I like to serve this at parties, like this:
When I say party, I mean when my parents come over. I serve it with Greek Chicken, which is my sister Julianne’s favorite.  That’s how I roll.
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 Yum.  This is fresh and delicious.  Enjoy!
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Lindsay
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