Tzatziki Sauce
Ingredients
- 1 cup 250g full-fat Greek yoghurt
- 1 medium English cucumber
- 2 cloves garlic grated or finely minced
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh mint chopped (optional)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- ½ teaspoon salt
- Black pepper to taste
Instructions
- Peel and seed the cucumber. Grate it.
- Squeeze out as much water as possible using a kitchen towel.
- Add yoghurt to a bowl. Stir in the cucumber, garlic, dill, mint, olive oil, vinegar, salt, and pepper.
- Taste and adjust seasoning.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir before serving. Top with olive oil and herbs if desired.
Notes
Squeeze the cucumber thoroughly — this is the key to thick, creamy tzatziki
Use full-fat Greek yoghurt for the best texture and flavour
Let it rest in the fridge for at least 30 minutes before serving
Keeps in the fridge for up to 4–5 days in an airtight container
Grate the garlic instead of mincing for a smoother, more even flavour
Do not freeze — the texture will not survive it
Use full-fat Greek yoghurt for the best texture and flavour
Let it rest in the fridge for at least 30 minutes before serving
Keeps in the fridge for up to 4–5 days in an airtight container
Grate the garlic instead of mincing for a smoother, more even flavour
Do not freeze — the texture will not survive it