Tzatziki Sauce is a tangy, salty, garlicky, cool sauce used in the cuisines of the Mediterranean and Mideastern countries. You can eat it with grilled meats, on gyros, with falafel, on pita or vegetables … or by the spoonful as my granddaughter is wont to do! Give that girl anything tangy and sour and she's all over it!
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You can certainly use store bought yogurt to make Tzatziki Sauce, but I love homemade! If either is too watery, drape cheesecloth over a strainer and let it drip. I don't recommend using Greek yogurt as it is too thick for my liking, However, if that's your jam, go for it!
The components of this sauce require a bit of acid and while vinegar isn't a bad choice, I think lemon juice tastes a bit more authentic.
And LOTS of garlic. Don't be concerned about the amount of garlic. As it sits in the yogurt, it will mellow out and for that reason, I recommend making the sauce at least an hour before you plan on serving it. If you don't have that kind of time, however, don't sweat it! It will still be delicious.
Another recommendation I have for making the Tzatziki Sauce is to chop the cucumber super small. I've read recipes that say to grate it, then drain/squeeze the water out, but I don't prefer that texture. I like feeling the crunch of the small bits of cucumber. Finally, add in some fresh dill and your sauce is ready for a delicious dinner or appetizer!
Other Sauces You Might Like:
- ½ cup plain yogurt drained, if it is too watery
- 1 Tablespoon olive oil
- 2 teaspoons lemon juice freshly squeezed
- ½ teaspoon sea salt
- 1 large garlic clove chopped finely
- ⅓ cup cucumber chopped very small
- 2 teaspoons fresh dill chopped
- Mix everything except the dill in a small bowl. Stir to mix thoroughly.
- Let rest in the refrigerator for an hour, stir in the dill, and serve.