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TZATZIKI (cucumber sauce) Recipe

By T the G
Difficulty: Easy | Total Time: 10 minutes | Active Time: | Makes: 1 cup good for 4-6 normal people, 1-2 greeks

Tzatziki is an awesome condiment that can be paired with a lot of different greek foods. I like it with a shish ka bobs or even stuffed tomatoes.

INGREDIENTS
  • 1/2 medium size cucumber
  • 3-4 fresh garlic cloves
  • 1 cup of sour cream or thick greek yogurt
  • 1 tablespoon of good extra virgin olive oil
  • 1 teaspoon of white wine vinegar
  • salt to taste
  • fresh cracked black to taste
INSTRUCTIONS
  1. Skin the cucumber and spoon out the seeds
  2. shred the cucumber and take what you have shredded and squeeze the water out. I used to to this by hand but I would lose a lot and then I found that if I put the shreds into a paper plate and fold it in half I can throughly squeeze as much water as I can out and not lose much. watered down tzatiki sucks so make sure you get a lot of the water out.
  3. Now empty out the sour cream or greek yogurt into a dish large enough that you can mix easily.
  4. use a garlic press to break down the garlic and add it in the yogurt or sour cream
  5. add in the olive oil, white wine, vinegar, cucumber shreds. Also add in the salt and pepper but take it easy because its easier to add more than mask up too much.
  6. After you mix, try it and determine if you need more salt and pepper. I like to throw it in the freezer for about 15 mins to get it really nice and cold before serving.

Member recipes are not tested by the CHOW food team.

    Write a review | 9 Reviews

  • I bought some greek yogurt today to make tzatziki for crudites. Most recipes call for fresh mint but I will make it without to see how it tastes.I love the flavor of the sauce.

  • I grate the cucumber, put in sieve lined with cheesecloth over a bowl. sprinkle a scant tsp of salt over all, then let sit for an hour or so to drain off the excess liquid from the cucumber. I use the cheesecloth to squeeze out the last bit of liquid before adding to the yougurt mixture. I also drain off half my yougurt in the same fashion, as I prefer my Tzatziki to be on the thick side. Add a blob or two of sour cream, bit of lemon juice, splash of olive oil, a dash or two of white pepper & a bit of mint or dill, whatever is on hand at the time.

    It is very good!

  • try using english cucumbers-no seeds and somewhat drier.

  • I just had cucumber sauce for the first time tonight in an Italian Restaurant. They used it for dipping fried zucchini in. I tried to guess what was in it. I guessed: Sour Cream, Cucumber, Garlic, lemon juice, salt and pepper. So it sounds like I wasn't too far off.

    I've never tried Greek Yogurt (don't care for any yogurt), but may try this anyway using the sour cream.

  • Yes, add dill and or mint. Serve with toasted pita strips for dipping. It is ubiquitous in Greece and in Greek restaurants int he UK.

  • What happened to the dill or mint?

  • vinegar is essential. so is greek yogurt, otherwise dont bother.

  • yea, I've heard about the lemon but it doesn't taste as authentic to me and the garlic amount is all preference.

  • Congrats - this is the first tzatziki recipe published!
    If you can get lebni in place of the yogurt/sour cream it is even better. I prefer less garlic and use lemon juice instead of vinegar.

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