Tzatziki
Are you looking for a sauce that can go with just about anything you make? A sauce that can be used for breakfast, lunch, dinner, or snacks? Well, look no further because you have found it with Tzatziki sauce!
Tzatziki sauce is a Greek yogurt-cucumber sauce that has some spices and herbs in it. It cools off any spicy dish like stuffed poblanos or brings a refreshing level to savory dishes and soups. It also pairs well with sliced vegetables or pita chips. The choices are endless with this stuff.
The cucumbers can be deseeded or the seeds can be kept in. As long as you drain the cucumbers properly, it will keep your sauce from being wet.
This is one sauce I can eat just like yogurt— by the spoonfuls. It reminds me of Mast-o-Khiar, which is a Persian yogurt-cucumber sauce. The Persian yogurt-cucumber sauce or Mast-o-Khiar served with Persian stews, kabobs, or with bread, feta cheese, and herbs. This sauce can be the center of a dish, just like a charcuterie board.
Ready to make this your favorite sauce too… Give it a try.
Happy Palate…Happy Plate!
Tzatziki
Equipment
- Medium mixing bowl
- Grater
- sharp knife
- cutting board
Ingredients
- 1 large cucumber
- 1 tsp kosher salt
- 2 cups greek yogurt whole milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp fresh dill or mint minced (optional)
- 2 cloves garlic minced or pressed
Instructions
- Remove the ends of the cucumber and slice it in half from stem to stem and use a spoon to remove the seeds.
- Grate the cucumber with large hole side. Using a clean kitchen towel, add cucumbers a little at a time and squeeze out all the liquid then add to a large bowl.
- Combine yogurt, lemon juice, lemon zest, garlic fresh dill and salt to cucumbers. Stir everything together. Let sauce sit for 5minutes and then taste for seasonings. Add additional lemon juice, salt or dill if desired. I added more lemon because we like that.
- Serve sauce immediately or keep chilled for later. This sauce will last up to 4 days covered in a fridge.
Notes
