Tzatziki sauce…. tzatziki… tza.. how do you even start pronouncing this word?! Truth be told, I don’t even know if I say it correctly, but who cares?? This stuff is good! If you’ve ever had a gyro, (pronounced yuro; I know, the Greek’s really like to make words difficult!) the creamy sauce that comes on one is tzatziki sauce and I’m going to show you how to make it. It’s super simple and yet it has so much flavor! The garlic and dill pair perfect with yogurt, but you may want to have a piece of gum handy after this one ya’ll, your breathe gets a bit stinky. (Totally worth it)
This will literally take you 10 minutes or less to make once you’ve dehydrated the cucumbers. The best part about this sauce is you can put it on many different things, it doesn’t have to just be gyros! Use it as a dip with a veggie tray, or put it on some salmon! Endless possibilities and such good results!
To get started, take a cucumber and wash well, peel it and take all of the seeds out. Chop into chunks and place in a coriander in the sink with salt sprinkled over top. Let sit for 30 minutes, then pat dry with a towel to soak up any excess moisture (this prevents the sauce from becoming runny and watery).
While your cucumber dehydrates mince your dill, and grate your garlic. Once the cucumber is done, chop into small pieces (unless you want a chunkier sauce). Add this plus the garlic, dill, a little salt and pepper, and lemon juice to 1 cup of yogurt. Mix well. Taste to make sure flavors add up, add more lemon juice, or yogurt to balance the flavors. Sit in the fridge for at least two hours before serving to really get a nice flavor. Serve.
Simple as that! Now go on Google Translate and figure out how to pronounce tzatziki sauce so when your friends and family members ask you what this delicious sauce you’re serving is you won’t look like an idiot! Just kidding… (no seriously, that is a direct link for you!)
What you’ll need:
1 cucumber, washed, peeled, and seeds removed
1 clove of garlic, grated small
1-1½ sprigs of dill, minced
Juice of ½ a lemon
1 cup plain greek yogurt (I like Chobani)
Salt and pepper to taste