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Categories:Viewed: 3 - Published at: 4 years ago
Ingredients
- 8 ounces plain yogurt (or Greek yogurt, if your store carries it)
- 1/2 medium cucumbers, peeled, seeded and finely chopped or 1/2 peeled grated cucumber
- 2 ounces sour cream
- 1 small pinch salt
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon red wine vinegar
- 2 mint leaves, finely minced or 1/4 teaspoon dried mint
- 1 small garlic clove, finely minced
Method
- Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish. Let drain for 2-4 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 one week. Makes 1 1/4 cups.
