Tzatziki (Greek Yogurt Sauce)

November 2, 2010

Cool, creamy,garlicky,This classic Greek sauce is served on gyro, and many Greek dishes.I find it works well with all meats and fish. 

  • 6 oz. Greek yogurt
  • 1 medium cucumber, peeled,halved and seeded,and diced
  • 3 T. FRESH lemon juice
  • 1 clove garlic (do not be tempted to use more no  matter how much you love garlic)
  • 2 t. dried dill or 2 T. fresh
  • scant sprinkle Kosher salt
 Put diced cucumber into a colander and sprinkle with 1/4 t. Kosher salt.Toss so that salt is distrubted over the cucumber.Set over a bowl and drain for at least an hour.Scoop yogurt into a fine sieve. You an use coffee filters but I find this to be a mess. Set the sieve over a bowl and drain for at least an hour- preferably more.
When they are done both should have about 2T. of  liquid in the bottom of the bowls.Place the cucumber in a paper towel and squeeze off excess moisture.Put the yogurt back in the fridge til you are ready for it.
Toss the cucumber,lemon juice,garlic and dill into the blender.You want it in very small pieces,not smooth ,not chunky.
Add the yogurt, which should be nice and dense now!
Puree,just for a minute or two.Pour into a bowl and refrigerate for at least two hours.AFTER the two hours, taste for seasoning.You may want to add a drop or two of lemon and a bit of salt.Usually it’s not necessary.It’s very important to let the flavors meld before adding any more of anything.Remember do not be tempted to add more garlic.The flavor intensifies as it sits.
Serving suggestion: Serve over lightly seasoned grilled chicken breasts.Add a side of Greek Lemon Potatoes and a fresh salad tossed with Greek Salad dressing.

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