Classic Tzatziki
Tzatziki is a cold yogurt-based sauce built on the balance of strained cucumber, sharp garlic, and fresh dill. The secret to a thick, spoonable consistency is pulling the moisture from the cucumber before it ever touches the yogurt.
Control the moisture
If you skip draining the cucumber, you will end up with a thin, watery sauce. Take the extra five minutes to squeeze the shreds dry.
- box grater
- clean kitchen towel or cheesecloth
- mixing bowl
- whisk
What goes in.
- 1 largeEnglish cucumber
- 1.5 cupsfull-fat Greek yogurt
- 2 clovesgarlic, finely grated or crushed
- 1 tbspextra virgin olive oil
- 1 tbspfresh dill, finely chopped
- 1 tspred wine vinegar
- 0.5 tspkosher salt
Extracting the liquid
After grating the cucumber, salt it and let it sit for ten minutes, then twist it tightly in a towel until no more liquid runs out.
The method.
Prep the cucumber
Grate the cucumber using the large holes of your box grater. Toss the shreds with a pinch of salt and let them sit in a colander for 10 minutes.
Remove moisture
Gather the cucumber shreds into a clean kitchen towel and wring it forcefully over the sink. You want the cucumber to feel dry to the touch.
Mix the base
In a medium bowl, whisk the yogurt, olive oil, vinegar, and garlic together until smooth.
Combine
Fold the dry cucumber shreds and the chopped dill into the yogurt base. Taste and add salt as needed.
Chill
Cover and refrigerate for at least 15 minutes before serving to allow the garlic to mellow and the flavors to integrate.
Other turns to take.
Extra Herb
Add one tablespoon of fresh mint along with the dill for a brighter finish.
Spiced
Finish with a pinch of smoked paprika and an extra drizzle of olive oil on top right before serving.
When it doesn't go to plan.
Use full-fat yogurt; low-fat varieties will not have the necessary body to hold the ingredients together.
If you have time, grate the garlic into a paste using a microplane so you don't bite into large chunks.
Serve alongside warm pita bread or as a cooling counterpoint to grilled meats.
The ones that keep coming up.
Can I make this a day ahead?
Yes, but it may release a small amount of liquid. Just give it a quick stir before serving.
Do I need to peel the cucumber?
For an English cucumber, the skin is thin enough to keep on. If using a standard garden cucumber, peel it first as the skin can be bitter.
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