Tzatziki Sauce
The mark of a good tzatziki is texture. When you prepare this, avoid the urge to rush the drainage process, as the cucumber's moisture is the enemy of a firm sauce.
Strain to gain structure.
Use thick, full-fat Greek yogurt to keep the sauce stable. If you use a thin, standard yogurt, the sauce will break.
- box grater
- cheesecloth or clean kitchen towel
- mixing bowl
- whisk
What goes in.
- 1 largeEnglish cucumber
- 1.5 cupsfull-fat Greek yogurt
- 2 clovesgarlic, finely minced or grated
- 1 tbspextra virgin olive oil
- 1 tbspfresh dill, chopped
- 1 tspwhite wine vinegar
- 0.5 tspkosher salt
Eliminating moisture
After grating the cucumber, salt it and let it sit for ten minutes, then wring it out inside a kitchen towel with both hands until no more liquid drips out.
The method.
Prep the cucumber
Grate the cucumber on the large holes of a box grater. Sprinkle with the salt and place in a colander for 10 minutes.
Wring it out
Transfer the grated cucumber to the center of a clean towel. Gather the corners and twist tightly over the sink, squeezing until the cucumber is nearly dry.
Aromatize
In your bowl, whisk the yogurt, minced garlic, vinegar, and olive oil together until smooth.
Combine
Fold the dry, shredded cucumber and the fresh dill into the yogurt mixture.
Chill
Cover the bowl and refrigerate for at least two hours. This allows the garlic to mellow and the flavors to unify.
Other turns to take.
Fresh Mint
Substitute the dill for freshly chiffonaded mint leaves for a sharper, cooler profile.
Lemon Forward
Replace the white wine vinegar with an equal amount of fresh lemon juice for added brightness.
When it doesn't go to plan.
If your garlic is particularly harsh, grate it using a microplane rather than mincing it with a knife to distribute the flavor more evenly.
Always taste the yogurt before adding salt; some brands are more acidic or salty than others.
Wait until just before serving to add the fresh herbs if you want them to retain their bright green color.
The ones that keep coming up.
Can I use a food processor for the cucumber?
Avoid it. The processor shreds the cucumber too finely and turns it into a mushy pulp that is difficult to wring dry.
How long will this stay fresh?
It is best consumed within 48 hours. Beyond that, the garlic flavor becomes disproportionately strong and the sauce may begin to separate.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe