Chef John's Tzatziki Sauce recipe

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Ingredients

1 large English cucumber, peeled and grated
½ teaspoon salt
2 cups Greek yogurt
4 cloves garlic, minced
1 pinch cayenne pepper, or to taste
½ lemon, juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish
1 pinch cayenne pepper for garnish

Nutrition Info

48.5 calories
carbohydrate: 2.5 g
cholesterol: 7.5 mg
fat: 3.4 g
fiber: 0.2 g
protein: 2.2 g
saturatedFat: 1.7 g
servingSize: -
sodium: 119.6 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.

  2. Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice, mix thoroughly.

  3. Stir dill and mint into yogurt-cucumber mixture, season with salt and black pepper. Adjust all seasonings to taste.

  4. Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Recipe Yield

3 cups

Recipe Note

I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!

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