Tzatziki Sauce
Tzatziki is a dense, cooling condiment made from strained yogurt, grated cucumber, garlic, and dill. Success hinges on removing the moisture from the cucumber before it touches the yogurt, which keeps the sauce from turning watery within minutes of mixing.
The moisture rule
If you don't salt and wring out the cucumber, your sauce will separate. Give the cucumber at least an hour to weep its liquid before mixing.
- box grater
- cheesecloth or clean kitchen towel
- mixing bowl
What goes in.
- 1 largeEnglish cucumber
- 1.5 cupsfull-fat Greek yogurt
- 2 clovesgarlic, minced into a paste
- 1 tbspextra virgin olive oil
- 1 tbspfresh dill, finely chopped
- 1 tspred wine vinegar
- 0.5 tspkosher salt
Removing Water
Toss grated cucumber with salt and let it sit in a mesh sieve. Squeeze the mass inside a cloth until no more liquid runs out; it should feel dry to the touch.
The method.
Prep the cucumber
Grate the cucumber on the large holes of a box grater. Sprinkle with salt, toss, and place in a sieve over a bowl for one hour.
Wring the liquid
Gather the salted cucumber into a clean kitchen towel. Twist the ends tightly, applying firm pressure until the pulp is mostly dehydrated.
Create the base
In a mixing bowl, combine the yogurt, garlic paste, vinegar, and olive oil. Whisk until uniform.
Fold and chill
Fold the squeezed cucumber and fresh dill into the yogurt mixture. Refrigerate for at least 30 minutes to allow the garlic to permeate the yogurt.
Other turns to take.
Minted
Substitute half the dill for fresh mint leaves to increase the cooling effect.
Lemon forward
Use fresh lemon juice instead of red wine vinegar for a brighter, citrus-leaning finish.
When it doesn't go to plan.
Use full-fat yogurt; low-fat varieties lack the body to hold the cucumber solids.
If you have a garlic press, use it to ensure the garlic is fine enough to melt into the yogurt.
Stir a final tablespoon of olive oil on top right before serving to create a glossy finish.
The ones that keep coming up.
Can I use regular cucumbers?
You can, but peel them first and scoop out the watery seed cavity. English or Persian cucumbers are preferred because they have thinner skins and fewer seeds.
How long does it stay fresh?
It is best eaten within 24 hours. After that, the garlic flavor becomes sharp and the cucumber begins to soften the yogurt.
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