Thursday, July 26, 2012

My Tzatziki Sauce

I love Greek food!  Monday, we had gyro from our favorite local Greek restaurant.  It inspired me to make a variation of my husband's Greek-style burgers (recipe soon) and a creamy, cool tzatziki sauce.  I forgot to take a picture of both, but I hope you give this a try.  Tzatziki is a cucumber yogurt sauce with many uses.  It is great on top of burgers, chicken, salad, and anything else that could use a great sauce.  While mine isn't necessarily "classic," it is yummy.  Its also really easy!

Tzatziki Sauce

  • Plain, whole fat yogurt (or Greek style yogurt if you want to save the straining step)
  • 1 cucumber
  • 1 tablespoon fresh dill (or slightly less dried dill)
  • 1/2 tsp garlic powder
  • 1 tsp salt (or more to taste)
  • 1 tsp pepper
  1. Shred the cucumber.  Put in a colander of some sort (with small enough holes that the cucumber won't fall through) on top of a bowl and place a paper towel on top.  Place something heavy on top to help squeeze excess water from the cucumber.  Let sit for about 20 minutes.
  2. Place yogurt in a towel or paper towel fine mesh sieve.  Let sit over a bowl or sink for about 20 minutes with the cucumber to get rid of excess whey.  You are essentially making a Greek yogurt with this step.
  3. Once the draining of excess liquid is done, mix together all of your ingredients: yogurt, cucumber, dill, garlic powder, salt, and pepper.
  4. Let sit for a half hour in the fridge before serving.  This step lets the flavors meld.

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