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Tzatziki Sauce
1 (8 ounce) container plain yogurt (Preferably Greek yogurt or Fage)
1 cucumber
1 t. olive oil
1/4 lemon, juiced and zest
1-1/2 t. chopped fresh dill
1-1/2 cloves garlic, peeled
5 Mint Leaves, chopped fine
Salt and Pepper to taste

The night before making Tzatziki, place the yogurt in a paper towel lined strainer over another bowl and leave it in the fridge overnight. This thicker yogurt-cheese is the perfect consistency for Tzatziki. This step is not necessary if using Greek yogurt. Peel and seed the cucumber. Place the cucumbers in a strainer over a bowl and cover with salt. This will leech out a lot of the water and help assure you have a thick sauce. In a food processor or blender, combine all ingredients. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor, over night is suggested. The first 2 steps are very important. If not followed you will make Tzatziki soup, not sauce.
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