Homemade Tzatziki
Tzatziki is a cold sauce built on thick, strained yogurt, grated cucumber, and garlic. The success of the dish relies entirely on removing the moisture from the cucumber before it touches the yogurt, preventing the sauce from turning watery.
Control the moisture, keep the texture.
Use the thickest Greek yogurt you can find. If you skip wringing out the cucumber, your sauce will separate into a thin, milky mess within minutes.
- box grater
- clean kitchen towel or cheesecloth
- mixing bowl
- whisk
What goes in.
- 1 cupfull-fat Greek yogurt
- 1 mediumEnglish cucumber
- 2 clovesgarlic, minced into a paste
- 1 tbspextra virgin olive oil
- 1 tbspfresh dill, finely chopped
- 1 tspfresh lemon juice
- 1/2 tspkosher salt
Drawing out the water
Grate the cucumber, toss it with a pinch of salt, and let it sit for ten minutes. Wrap it tightly in a kitchen towel and twist until no more liquid drips out.
The method.
Prepare the cucumber
Grate the cucumber using the large holes of a box grater. Sprinkle with salt, place in a colander for 10 minutes, then squeeze firmly in a towel to extract every drop of water.
Make the garlic paste
Mash the minced garlic with a pinch of salt using the flat side of your knife until it becomes a smooth, pungent paste. This prevents sharp, raw chunks of garlic in the final sauce.
Combine
In a medium bowl, whisk the yogurt, lemon juice, olive oil, and garlic paste until smooth.
Fold and chill
Fold in the dried cucumber and fresh dill. Refrigerate for at least 15 minutes before serving to allow the flavors to marry.
Other turns to take.
Spicy
Stir in a half-teaspoon of red chili flakes for heat.
Herb-heavy
Add finely chopped fresh mint alongside the dill for a brighter finish.
When it doesn't go to plan.
Always grate the cucumber with the skin on for texture and color.
If the sauce is too thick, add a tiny splash of water or more lemon juice, not oil.
Use a microplane or garlic press to ensure the garlic is fine enough to distribute evenly.
The ones that keep coming up.
Can I use regular yogurt instead of Greek?
No. Regular yogurt contains too much whey and will result in a soup-like consistency.
How long does it stay fresh?
Keep it covered in the refrigerator for up to three days. Stir well before serving if any liquid has settled at the top.
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