Super Homemade Tzatziki Sauce Recipe – Step By Step Guide:- Cucumber, yoghurt, and garlic are brought together in this recipe for a creamy Greek Tztaziki sauce. Depending on your preference, you can add a tablespoon or two of fresh dill or mint. If you do not drain the cucumbers, your yoghurt dip will be overly liquid.
Super Homemade Tzatziki Sauce Recipe – Step By Step Guide
There is no way around this step. In addition, cover and place in the refrigerator anywhere from half an hour to two hours before serving for the greatest possible texture. This cucumber yoghurt sauce is really adaptable and can be used in a variety of ways; make sure to read my post for all of the recipe ideas!
Ingredients
- ¾ English cucumber, partially peeled (striped)
- 1 teaspoon kosher salt, divided
- 4 to 5 garlic cloves, peeled, finely grated or minced (you start with 1 to 2 garlic cloves if you don’t want it to be too strong)
- 1 teaspoon white vinegar
- 1 tablespoon Early Harvest Greek Extra Virgin Olive Oil
- 2 cups plain Greek yogurt
- Handful of chopped fresh dill or mint (optional)
- ¼ teaspoon ground white pepper
- Warm pita bread for serving
- Sliced vegetables for serving
Instructions:
To manually grate the cucumbers, you can use a box grater. Alternatively, you can use a small food processor to finely chop the cucumbers if you want to follow my instructions for this dish. Incorporate a quarter of a teaspoon of kosher salt into the grated cucumbers. The shredded cucumber should be placed on a cheese cloth or a serviette of double thickness, and then it should be squeezed dry. (There is going to be a great deal of liquid).
The garlic, together with the remaining half teaspoon of salt, white vinegar, and extra virgin olive oil, should be placed in a large mixing bowl. In order to blend, mix. The cucumber that has been grated should be added to the bowl that contains the garlic combination. The yoghurt, a pinch of either black or white pepper, and the fresh herbs, if using, should be stirred in at this point. The video does not contain any fresh herbs that I used.
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Give it a good stir to mix everything. Place the dish in the refrigerator for a short period of time (anything from half an hour to a couple of hours before serving). This will prevent the flavours from blending together while also helping to thicken the sauce and giving it the greatest texture possible. At the time that you are ready to serve, give the tzatziki sauce a toss to refresh it, then transfer it to a serving bowl.
If you wish, you can sprinkle it with additional extra virgin olive oil. I recommend serving this sauce with your preferred vegetables, pita chips, or wedges (for further suggestions on how to utilise this sauce, make sure to read the post).
Notes:
Nutrition:
- Calories:Â 16.3kcal
- Carbohydrates:Â 1g
- Protein:Â 1.5g
- Fat:Â 0.7g
- Saturated Fat:Â 0.2g
- Polyunsaturated Fat:Â 0.1g
- Monounsaturated Fat:Â 0.3g
- Cholesterol:Â 0.8mg
- Sodium:Â 78.7mg
- Potassium:Â 11.9mg
- Fiber:Â 0.1g
- Sugar:Â 0.7g
- Vitamin A:Â 15.6IU
- Vitamin C:Â 0.3mg
- Calcium:Â 18.4mg
- Iron:Â 0.1mg
