Tzatziki Sauce
How to make the famous Greek sauce from scratch - it's easy! This fresh, herby, garlicky, creamy sauce is hugely popular for a reason. And it's even better when it's homemade!
Ingredients
- 2 cups plain Greek yogurt 16 ounces
- 1 small English cucumber 1/2 pound; can sub another type of cucumber - if the peel is hard and it's seedy, I recommend removing both before grating
- 3/4 teaspoon kosher salt divided
- 2 tablespoons lemon juice
- 1 medium clove garlic finely minced or grated
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh mint
- 1/8 teaspoon freshly ground black pepper
Instructions
- Line a colander with cheesecloth or paper towels and perch over a large bowl. Finely grate the cucumber using the small side of a grater. Toss the cucumber with 1/4 teaspoon of the salt, then place in the lined colander. Let the cucumber to drain for about 30 minutes.
- In a medium bowl, add the Greek yogurt. Gently squeeze the grated, salted cucumber to discard any remaining liquid and add to the yogurt. Stir in the garlic, lemon juice, dill, peppermint, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and add additional salt and pepper if desired.
- Place Tzatziki sauce in an airtight container and refrigerate for at least an hour to allow the flavors to meld. Keeps 3-4 days in the fridge.
Nutrition Facts
Calories: 30kcal, Carbohydrates: 3g, Protein: 4g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.02g, Trans Fat: 0.002g, Cholesterol: 2mg, Sodium: 190mg, Potassium: 108mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 58IU, Vitamin C: 2mg, Calcium: 51mg, Iron: 0.2mg