Tzatziki Sauce
A proper tzatziki should be thick enough to hold its shape on a warm piece of pita. It is the counterpoint to high-heat proteins, providing a cool, sharp finish that cuts through charred fats.
Control the moisture
The cucumber holds more water than you think. Salt it early, let it rest, and squeeze it until your hands are tired.
- box grater
- clean kitchen towel or cheesecloth
- mixing bowl
- whisk
What goes in.
- 1 largeEnglish cucumber
- 2 cupsthick Greek yogurt, full fat
- 2 clovesgarlic, finely minced or grated
- 2 tbspfresh dill, chopped
- 1 tbspextra virgin olive oil
- 1 tspred wine vinegar
- to tastekosher salt
The squeeze
Transfer the grated cucumber to a towel and twist it tightly over the sink. If you skip this, the yogurt will weep and lose its structure.
The method.
Prep the cucumber
Grate the cucumber on the large holes of your box grater. Toss the shreds with a half-teaspoon of salt in a colander and let it stand for 15 minutes.
Remove the water
Wrap the cucumber in a clean kitchen towel and wring it out forcefully. You are looking for a dry, pulp-like texture.
Combine
In a bowl, whisk the yogurt, minced garlic, vinegar, and olive oil until smooth. Fold in the squeezed cucumber and fresh dill.
Set
Taste for salt. If the garlic bite is too sharp, let the bowl sit in the refrigerator for at least an hour to allow the flavors to distribute evenly.
Other turns to take.
Minted
Replace half the dill with fresh mint leaves for a brighter, more cooling profile.
Spicy
Add a pinch of dried chili flakes or a small amount of finely diced serrano pepper.
When it doesn't go to plan.
Use full-fat yogurt; low-fat versions contain more whey and will turn the sauce thin.
If the garlic is too pungent, soak the minced cloves in the vinegar for 5 minutes before mixing.
Serve at room temperature if you intend to pair it with grilled meats, as it highlights the herbal notes better than ice-cold yogurt.
The ones that keep coming up.
Can I use a food processor?
Avoid it. A processor turns the cucumber into mush, which changes the texture of the sauce entirely. Use the box grater for consistent shreds.
How long will this keep?
It is best eaten within 24 hours. Beyond that, the garlic will dominate the flavor and the cucumber may release residual water.
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