Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce

Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce created by SharonChen

This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!

Ready In:
3hrs
Serves:
Yields:
Units:

ingredients

  • 3 cups Greek yogurt (also called Yogurt Cheese, see below for alternative)
  • 3 tablespoons lemon juice (or juice of one lemon)
  • 1 garlic clove, minced
  • 1 large English cucumber, diced (the long, skinny ones)
  • 1 tablespoon salt (for salting cucumbers)
  • 1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon of fresh mint, chopped (or both, depending on preference)
  • salt & freshly ground black pepper

directions

  • Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
  • In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
  • This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
  • ** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
  • You can skip this draining process, if you want, but you will have a moderately messier, runnier result.
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RECIPE MADE WITH LOVE BY

@Miracle Miriam
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@Miracle Miriam
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"This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!"
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  1. taramasue
    I have looked up at least 10 recipes for tzatziki sauce, yours by far is the most detailed!! Salt to draw out water, paper towel, mix to taste, saying mint, dill options etc. food.com I will go to you first for future reference.
    Reply
  2. LOWELL C.
    I worked for a Greek/Lebanese restaurant, and we would make this with sour cream instead of yogurt. Really tasty!
    Reply
  3. Capt T.
    Made the recipe here's what I'd change. Use 1 container full fat Greek yogurt as is don't bother with squeezing. Peel, seed and finely grate 3 cucumbers. Squeeze out liquid from cukes. Using a garlic press take around 10 garlic cloves to start press add more to your preference. Juice of 1 lemon 2 tablespoons each finely chopped mint and dill salt white pepper mix in bowl all ingredients omit blender
    Reply
  4. Sara G.
    Drain the yogurt for 24 hrs, pour off the liquid to monitor drainage. Drain the cucumber for several hrs and pour off the liquid to monitor drainage like with the yogurt. Pour cucumber onto a pad of several paper towels, fold up around it and pat it down. This will help remove some salt and get more liquid off.
    Reply
  5. Admiral Sparkles
    Don’t Salt the cucumber. Made this recipe per directions. Way too watery and way too salty. Grate the cucumber and squeeze in a towel to get the water out. Unless you’re feeding an army make 1/3 or 1/4 recipe. Don’t process the cucumber - just the other seasonings.
    Reply
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