Chef John's Tzatziki Sauce
"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!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/2 lemon, juiced
- 4 cloves garlic minced
- 1 tablespoon chopped fresh mint
- 2 tablespoons chopped fresh dill
- salt and ground black pepper to taste
- 1 large english cucumber peeled and grated
- 2 cups greek yogurt
- 1 pinch cayenne pepper or to taste
- 1 sprig fresh dill for garnish
- 1 pinch cayenne pepper for garnish
- Carbohydrate 8.34638027777778 g
- Cholesterol 0.408333333333333 mg
- Fat 0.215101388888889 g
- Fiber 0.839544442113903 g
- Protein 2.37160916666667 g
- Saturated Fat 0.0733228888888889 g
- Serving Size 1 1 cup (138g)
- Sodium 71.6205555555556 mg
- Sugar 7.50683583566387 g
- Trans Fat 0.0537780555555555 g
- Calories 40 calories
Directions Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice. 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. Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste. 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.
