Tzatziki Sauce Recipe (2024)

FAQs

What are the main ingredients in tzatziki? ›

Tzatziki is a salted yogurt and cucumber dip that's made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt, and herbs. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for regular full-fat Greek yogurt.

A tablespoon of corn starch or flour in a cup adding a dribble of water or broth until you get a thick paste. Then add it to the runny sauce. How do you make Tzatziki? Greek yogurt, grated cucumber, minced garlic, salt.

Tzatziki sauce should be kept in a sealed container and stored in the refrigerator when you're not using it. As long as it's stored properly, you can expect homemade tzatziki to last about three to four days. This will depend on how fresh the yogurt was when you made the sauce.

You'll love how easy and versatile this Greek sauce is, you can serve it with some pita chips and fresh veggies or use it over your gyros, kebabs, with fish, or to dip your fries, or to jazz up some mean dinner bowls!

Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley.

When I make yogurt based sauces, cold (tzatziki) or hot (curries etcetera), I strain the yogurt to remove some of the liquid (whey), which thickens it. Greek yogurt is strained yogurt. It isn't necessary to use additives for thickening. I now use cheese cloth to do the straining.

The biggest contributor to watery tzatziki is the cucumber, which is why it's important to try to remove as much water out of the cucumber as possible. To release the water from the cucumber, de-seed the cucumber then grate it. I suggest using a metal spoon to scoop the seeds out of the cucumber.

The watery sauce is due to the cucumbers, which hold lots of water. The best way to avoid a watery tzatziki sauce is to get the excess moisture out of the grated cucumber before it's added to the sauce mixture.

Tzatziki will last about four days in the fridge before it starts to go bad. While you can freeze it, it will change a bit in regards to texture and consistency when it comes time to thawing it out.

Eating tzatziki can help add a variety of healthy nutrients to your daily diet, maintain a robust microbial system, and maintain blood glucose levels. If you suffer from high blood pressure, use tzatziki often as it contains less sodium and carbs than hummus.

What vegetables go well with tzatziki? ›

Serve with a variety of vegetables like: fresh green beans (lightly steamed), green, red, or yellow bell peppers, carrots, celery, zucchini, yellow squash, tomatoes, cucumbers, radishes, broccoli, and cauliflower.

Tzatziki makes a very nice condiment for gyros or kebabs. It goes very well with pork or lamb. It's also very nice served as a dip with pita bread triangles.

A platter of salted raw tomatoes and cucumbers becomes an instant salad when topped with tzatziki as a dressing. Bread is smeared with tzatziki and topped with grilled meats or vegetables for a crostini or bruschetta style snack that pairs well with Greek wines, like these Artichoke and Eggplant skewers.

Greeks usually eat tzatziki with bread, it is also used for the famous souvlaki wrapped in a pita and ofcourse in gyros. Almost all Greeks love dipping bread and Greek fries in tzatziki that is served at every traditional restaurant.

Tzatziki is a real powerhouse in terms of health benefits. Probiotics, which can aid promote gut health, vitamins A and C, calcium, and phosphorus are all included in this classic Greek meal. Together, these nutrients strengthen your immune system and maintain the health of your bones.

Greek yogurt is made from cow's milk that is strained to remove the whey, this results in a thicker consistency compared to natural yogurt. It also has a tangier flavour and can often be used as a healthier substitute to mayonnaise, sour cream or crème fraîche.

Tzatziki started back in the Ottoman Empire. During this time, India loved their raita, a yogurt-based dip. They were also led by the Persian class, who loved the Indian rice dish called the biryani. However, since Indian people love herbs and spices, some Persians think that the dish was too spicy.