Eva's Classic Greek Tzatziki Sauce
ID: 04663630...
A classic, creamy Greek Tzatziki sauce made with thick strained yogurt, freshly grated cucumber, garlic, olive oil, and lemon juice. It is a refreshing, healthy dip that pairs perfectly with pita bread, souvlaki, or gyros.
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🍳 Cooking Flow
Strain plain yogurt in the refrigerator for 8 to 10 hours. → Mince garlic into the thick, strained yogurt. → Peel, seed, grate, chop, and thoroughly squeeze water out of the cucumber. → Combine the cucumber, olive oil, salt, and lemon juice with the yogurt mixture. → Mix well and garnish with lemon slices to serve.
Cooking Steps
Brief Cooking Order
Strain plain yogurt in the refrigerator for 8 to 10 hours. → Mince garlic into the thick, strained yogurt. → Peel, seed, grate, chop, and thoroughly squeeze water out of the cucumber. → Combine the cucumber, olive oil, salt, and lemon juice with the yogurt mixture. → Mix well and garnish with lemon slices to serve.
Introduction
A classic, creamy Greek Tzatziki sauce made with thick strained yogurt, freshly grated cucumber, garlic, olive oil, and lemon juice. It is a refreshing, healthy dip that pairs perfectly with pita bread, souvlaki, or gyros.
Step 1
Place a paper towel inside a strainer over a bowl, pour the plain yogurt into it, and let it drain in the refrigerator for 8 to 10 hours to remove excess water.
Step 2
Transfer the thick, strained yogurt to a mixing bowl, then mince 2 garlic cloves into it using a garlic press.
Step 3
Peel half of an English cucumber, cut it in half lengthwise, and scoop out the seeds using a spoon.
Step 4
Grate the cucumber on the coarser side of a grater, and then finely chop it with a knife.
Step 5
Take the chopped cucumber over to the sink and firmly squeeze out all the excess water with your hands, then add it to the yogurt bowl.
Ingredients List
Important Notes
Draining the yogurt is essential to get a thick consistency. Sour cream can be used as a quick alternative if you do not want to use yogurt.
Make sure to thoroughly squeeze out the liquid from the cucumber to prevent the sauce from becoming watery.
The tzatziki sauce can keep well in the refrigerator for up to 2 to 3 weeks, depending on the freshness/expiration date of the yogurt used.
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