Tzatziki Sauce
Thick Greek yogurt with grated cucumber, garlic, dill, and lemon. Salting and wringing out the cucumber first is what keeps the sauce thick enough to scoop rather than turning watery an hour later.
- Prep15 min
- Total1 h 15 min
- Serves8
AI-generated illustration
Contains:dairy
Ingredients
Method
- Grate the cucumber on the large holes of a box grater, toss it with 1/2 teaspoon of the salt, and let it drain in a sieve for 15 minutes.
- Gather the cucumber in a clean kitchen towel and wring it out hard over the sink; you should squeeze out close to half a cup of water, and the drier it is the thicker the finished sauce.
- Stir the Greek yogurt, garlic, lemon juice, olive oil, remaining 1/2 teaspoon salt, and black pepper together in a bowl until smooth.
- Fold in the squeezed cucumber, dill, and mint, then taste and add more lemon juice or salt as needed.
- Chill at least 1 hour before serving so the garlic mellows and the flavors come together; serve with a last drizzle of olive oil over the top.
Notes
- Full-fat Greek yogurt is what gives the body here. Regular yogurt must be strained through cheesecloth for a few hours first.
- Keeps 4 days refrigerated; pour off any water that collects and stir before serving.
