Homemade Tzatziki Sauce with Greek Yogurt
Creamy Greek yogurt tzatziki with fresh cucumber, garlic, and lemon juice. Grated cucumber and strained yogurt prevent wateriness. Salt-draw technique extracts excess moisture before mixing. Chill minimum 4 hours to develop flavor. Serve with pita or souvlaki.
Ingredients
- 1 English cucumber, grated
- 2 cup Greek yogurt
- 2 clove garlic, minced
- 2 tablespoon lemon juice, freshly squeezed
- ½ teaspoon salt
- ¼ teaspoon ground black pepperwhite pepper1:1spice
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Instructions
- 1
Grate the cucumber into a small bowl.
- 2
Add salt to the grated cucumber and mix; let sit 10 to 15 minutes to draw out water.
- 3
Place Greek yogurt in cheesecloth and squeeze out liquid.
- 4
In a medium bowl, combine the yogurt, minced garlic, lemon juice, salt, pepper, and grated cucumber.
- 5
Stir thoroughly and adjust seasoning with salt and pepper as needed.
- 6
Cover and refrigerate at least 4 hours before serving to allow flavors to meld.
Tips
Salt-drawing the cucumber removes excess moisture that would dilute the sauce.
Straining yogurt in cheesecloth further prevents wateriness.
Minimum 4-hour chill allows garlic and lemon flavors to fully develop.
Good to Know
Refrigerated in airtight container up to 5 days.
Prepare up to 2 days in advance; flavors deepen with time.
With pita bread, souvlaki, grilled vegetables, or as a dip.
Common Mistakes
Skip salting and draining cucumber to avoid watery sauce.
Use room-temperature yogurt to avoid dilution; strain it beforehand.
Serve immediately to avoid prevent flavors from melding; chill minimum 4 hours.
Substitutions
Dairy-Free Swaps
General Alternatives
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