Greek Tzatziki Sauce
This is a delicious sauce that can be used in many Greek recipes. We like to use it when making gyros or other Mediterranean recipes that are wrapped in pitas. It tastes just like the sauce we've had in restaurants such as Hell's in Tarpon Springs in Florida. It's a funny name, but the restaurant is known for having some of the best Greek food and Greek pastries in Florida.
This recipe is courtesy of TasteTester and Food.com
- 226.7 Grams Greek yogurt
- 1/2 medium cucumber, peeled, seeded, and finely chopped, or one half peeled grated cucumber
- 56.6 Grams sour cream
- 1 Pinch of salt (a small pinch)
- 1 1/2 Tablespoon extra virgin olive oil
- 1 Teaspoon red wine vinegar
- 2 mint leaves, finely minced or one-fourth teaspoon dried mint
- 1 small garlic clove, finely minced
Place yogurt in a coffee filter or piece of cheesecloth and place in a strainer over a dish. Let drain for 2 to 4 hours in the refrigerator. If using Greek yogurt, you do not need to drain it, as it is already a thick consistency.
Meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid. Discard liquid. Sprinkle with 1 teaspoon salt and mix into the cucumber. Set aside 20 minutes. Rinse a little to wash out the extra salt, if you want to. Then squeeze again to express as much liquid as possible.
Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint, and garlic. (Note: we love garlic, so I tried adding more once. It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.)
Place sauce in the refrigerator for 1 hour or more to meld flavors. Stir before serving. The sauce can be stored in the refrigerator for up to 1 week. Makes 1 and 1/4 cups.