Tzatziki
📜 Collection: Unknown Eight | ✍️ Attribution: Unattributed | 📂 Category: Sauces A traditional, creamy homemade Tzatziki sauce featuring grated cucumber, garlic, and rich Greek yoghurt. Perfectly chilled and balanced with a splash of red wine vinegar and olive oil.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | None | 2 hours 15 mins | 4 servings |
🔪 Key Equipment
- Fine mesh strainer
- Whisk
- Grater
Ingredients
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Greek yoghurt | full fat |
| 1 | organic cucumber | small, 3-inch section used |
| 1/2 to 3/4 | garlic clove | large |
| 1 Tbsp | olive oil | None |
| 1 tsp | red wine vinegar | None |
| 1/4 tsp | Kosher salt | None |
| 3 grinds | black pepper | None |
Instructions
Preparation
- Cut a 3” section of washed and dried cuke. Grate the cucumber and drain in a fine mesh strainer for 15 min.
- Grate the 1/2 to 3/4 large garlic clove into the 1 cup Greek yoghurt.
- Add 1 Tbsp olive oil, 1 tsp red wine vinegar, 1/4 tsp Kosher salt, and 3 grinds black pepper.
- Push the cucumber with fingers to release more liquid, then add the cucumber to the other ingredients and whisk for 1 minute until everything is combined.
- Refrigerate for 2 hrs before using.
💡 Make-Ahead & Storage: Refrigerate for at least 2 hours before serving to allow the flavors to meld properly.
Original Recipe Scan
