To simplify things I’m posting my tzatziki sauce recipe as a post by it’s self. Let’s be honest I love this stuff. So I’m finding more and more ways to use it. This post will allow me to simply link back to it as I develop further uses for it.
What to expect.
The tzatziki will be a creamy sauce with a little texture, the freshness of the flavors of the cucumber and olive oil will balance out nicely while the garlic plays gently in the background, just enough to make it interesting.
What you’ll need.
About 20 minutes time.
1 1/2 cups plain lowfat Greek yogurt
1 lb Persian or English cucumbers, peeled and seeded
3 tbsp extra virgin olive oil
1 tbsp fresh chopped mint or dill
1 clove garlic, crushed to a paste (or more to taste)
1 tbsp fresh lemon juice (or more to taste)
1/4 tsp salt
How to do it.
Place 1 1/2 cups Greek yogurt in a bowl.
Peel, seed, and shred the cucumber. After shredding, wrap cucumber in cheese cloth or several layers of paper towels and squeeze as much of the moisture out as possible, repeat twice.
Once the cucumber is as dry as you can get it, add it to the yogurt, along with the 3 tbsp extra virgin olive oil, 1 tbsp fresh chopped dill, 1 clove garlic, crushed to a paste, 1 tbsp fresh lemon juice, and the 1/4 tsp salt, taste and correct seasoning as necessary.
That’s really about all there is to it. Mix up a batch and see what you can come up with to put it on. By the way a little pickled onion will really set the flavors off.