This cool, creamy sauce is very popular in our house. It comes together rather quickly, but could use a few hours for the flavours to marry. #Tzatziki has many versions and truly is a sauce made to suit your tastes; use more/less garlic, substitute lemon instead of traditional red wine vinegar, grate the cucumbers or finely dice... No matter, this #cucumberyogurtsauce will go perfect with chicken kebabs, some pita bread, or with souvlaki.
Ingredients
1 cucumber, long-English preferred
2 tsp red wine vinegar
2-3 tsp garlic powder
tt dill, use fresh
tt oregano (optional)
1-1/2 cups Greek yogurt
drizzle on top olive oil (optional)
tt salt and pepper
Instructions
Read Susie's Tips and Tricks below
1. Prepare the cucumber, peeling if desired (I prefer not to). Slice in half, then slice lengthwise; remove and toss the seeds. I use a grapefruit spoon (it has small tines) to scrape them out. Now slice the cucumber in small pieces and place in a high speed blender. Pulse to create a very small dice result or grate finely into a colander and let drain while you mix the remaining ingredients.
2. Place draining cucumber aside; sprinkle a few drops of vinegar and, in a small bowl, mix yogurt with salt, pepper, garlic and dill. Mix together well-drained cucumber and yogurt. Taste your sauce with a plain cracker and determine if you want more garlic or herbs.
3. Prior to serving, you may wish to drizzle some olive oil on top and extra fresh herbs. Store covered in the refrigerator.
Susie's Tips and Tricks
Why didn't I salt the cucumber? Honestly, English cucumbers are sweet and using Greek yogurt which is rather dense keeps the sauce thick and creamy. I skip the step and have excellent results.
Grating or chopped finely? Up to you, I find the blender does a pretty good job with a good texture for this sauce.
Fresh garlic, while excellent, sometimes is exceptionally strong and can add a bitter taste to this sauce; it also takes longer for the flavours to pull through so I prefer granulated in this recipe. If you want fresh, I suggest 1 clove.
Use Greek yogurt; plain yogurt has so much water that when you add the cucumber it becomes exceptionally watery.
If you have fresh oregano or mint, add some; its not traditional but its your food. Play with it!
If you desire use lemon instead of vinegar for the acidity.
Surprise! The next day the sauce may be rather strong; I add few dollops of yogurt and adjust seasoning as desired.
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