Homemade Tzatziki Sauce
User Reviews
4.6
Homemade Tzatziki Sauce
Description
This Tzatziki sauce begins by grating peeled English cucumber, salting it, and allowing it to sit to draw out moisture. After squeezing out liquid, the cucumber is combined with Greek yogurt, minced garlic, fresh lemon juice, chopped dill, cayenne pepper, salt, and black pepper. The mixture is stirred well and refrigerated for at least four hours to develop flavors and thicken.
The sauce has a creamy, thick texture with the crunch and mild sweetness of cucumber. The fresh dill provides a noticeable herbal freshness distinguishing it from mint-based versions. Garlic adds pungency, while the lemon juice brightens the sauce. A small amount of cayenne pepper brings a subtle spiciness that can be omitted for a milder flavor.
It works well as a side sauce for Mediterranean dishes, grilled vegetables, meats, or as a refreshing dip. The grated cucumber method retains some texture, but blending ingredients is an option for a smoother result.
Using Greek yogurt keeps the sauce thick and less watery than regular yogurt. English cucumbers are preferred for their sweetness and thin skin but regular cucumbers can be used as well.
Ingredients
- 1 English cucumber peeled and grated
- 2 cups Greek yogurt
- ⅛ teaspoon cayenne pepper
- 2 cloves garlic minced
- 2 tablespoon lemon juice freshly squeezed
- 2 tablespoon dill fresh, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Prepare the cucumber: Use a grater to grate the cucumber in a small bowl. Add 1/4 tsp of salt to it and mix, then let it sit for about 10 to 15 minutes. This will help draw out the water from the cucumber, so that we don't end up with a watery tzatziki sauce. I usually place it in a bowl over paper towels or cheese cloth, then squeeze the liquid out of it, this way you don't end up with a watery tzatziki.
- Mix everything together: In a medium size bowl, combine the yogurt with the cayenne pepper, minced garlic, lemon juice, dill, salt, pepper and cucumber. Stir everything well and adjust with salt and pepper as necessary.
- Chill then serve: Cover the bowl with plastic wrap and refrigerate for at least 4 hours before serving.
Notes
- Yield is approximately 3 cups of sauce, suitable for multiple servings.
- English cucumbers are preferred for sweetness and thinner skin but regular cucumbers can be substituted.
- Greek yogurt provides a thicker texture and richer taste than plain yogurt.
- Fresh dill is recommended but mint can be used or combined for different flavor profiles.
- Cayenne pepper adds a subtle kick but can be omitted if desired.
- For a smoother sauce, blend all ingredients instead of grating cucumber.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 37 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 37kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 5g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 164mg | 7% |
| Potassium | 125mg | 3% |
| Sugar | 2g | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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