This sauce should have a thick consistency, so I avoid fat-free varieties, which get watery after standing a few minutes. I have to warn you, this sauce is intensely garlicky. Serving a store-bought lemon sorbet after a dinner with tzatziki eliminates some of the effects that garlic has on your breath.
Tzatziki Sauce
This sauce should have a thick consistency, so I avoid fat-free varieties, which get watery after standing a few minutes. I have to warn you, this sauce is intensely garlicky. Serving a store-bought lemon sorbet after a dinner with tzatziki eliminates some of the effects that garlic has on your breath.
Ingredients
- 1 cup plain yogurt
- 1 small cucumber peeled and coarsely chopped
- 1/4 teaspoon salt
- 1 small garlic clove
- 1 tablespoon coarsely chopped fresh dill weed
- 1 tablespoon coarsely chopped fresh mint
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- 1/8 teaspoon pepper
Instructions
- Place the yogurt in a blender container.
- Add the cucumber, salt, and garlic.
- Blend the mixture to a puree.
- If you want emerald green-colored sauce, add the dill and mint to the blender and blend again until the herbs are finely minced and tint the sauce.
- If you want your sauce to remain white with flecks of green, remove the sauce from the blender to a serving bowl.
- Finely mince the dill and mint and stir them into the sauce.
- Add the olive oil, vinegar, and pepper.
- Stir well.
Notes & Wine Advice
Vary It!
Substitute 1/2 cup sour cream for half the yogurt for a thicker and richer sauce. You can also try stirring 1 cup of ricotta or cottage cheese into the tzatziki sauce; then add a handful of diced radishes and serve the dish as a refreshing brunch entree.