Today, I’m going to share a mouthwatering authentic Tzatziki sauce recipe with you. This sauce uses yogurt as the basic ingredient and can be combined beautifully with any type of meat or vegetables.
How to prepare Tzatziki sauce Greek style at home.
To prepare Tzatziki sauce, begin by peeling 1 cucumber and grate using a cheese grater with large blades. Put the grated cucumber in a bowl, add a pinch of salt, and 1 tablespoon of white wine vinegar. Give the mixture a toss and set aside to allow it to release its liquid.
While waiting for the cucumber, Put 300 grams of strained yogurt in a separate bowl and set it aside. Since you don’t want any large pieces of garlic in the sauce, pulverize the garlic in a blender — add 3 tablespoons of oil and 1/3 of garlic clove in a blender and beat until it’s completely broken down.
In a mixing bowl, add the 300 grams of yogurt, 2 tablespoons of olive oil, the garlic mixture, 3 tablespoons of white wine vinegar, a pinch of salt, and black pepper. Use a tablespoon to mix until it’s combined and creamy. One of the key ingredients when preparing tzatziki sauce is white wine vinegar — it gives the sauce its characteristic flavor.
The cucumber you set aside should have released its liquid by now. Put the grated cucumber in a clean towel and use your hands to squeeze out all the liquid until it’s dry. You do not want the liquid to be released into the sauce because it will ruin the perfectly creamy texture of Tzatziki sauce. Add the cucumber into the yogurt mixture and stir until its uniformly combined.
Add some finely chopped dill and your sauce is ready for use. Note that the best type of yogurt to use when preparing Tzatziki Sauce Greek Style is greek strained yogurt because it is the best type of yogurt to give creamy and thick results.
Your Tzatziki Sauce is now ready and can be refrigerated until it’s ready for use. This sauce can be served with some carrots, peppers, cucumber, and Pita bread.
300 grams of strained yogurt
1/3 clove(s) of garlic
3 tablespoon(s) vinegar, of white wine
1/4 bunch dill, finely chopped (optional)
2 tablespoon(s) olive oil
1 pinch salt