Dip Essentials Greek Tzatziki Sauce Food

AUTHENTIC GREEK TZATZIKI

Steps:

• Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
• Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

DIP ESSENTIALS: GREEK TZATZIKI SAUCE

Steps:

• PREP/PREPARE
• Traditional Greek tzatziki is made with strained goat or sheep's yogurt, but it is rather difficult to get in some parts of the country. The Greek yogurt sold here in the U.S. is strained yogurt. That is why I make my own; however, good plain yogurt will work just fine.
• I am using a seedless cucumber; however, if your cucumber has seeds, use it... it is more traditional.
• The dip will last in the fridge for 3 - 4 days.
• Gather your ingredients (mise en place).
• Peel and grate the cucumber on the large holes of a box grater.
• Add the cucumber to a large strainer, toss with a pinch or two of salt, and let drain for about 30 - 40 minutes.
• Add the drained cucumber and the remainder of the ingredients to a bowl.
• Stir to combine and add salt, or additional lemon juice, to taste.
• PLATE/PRESENT
• You can serve tzatziki in any number of ways: • Grilled Vegetables • Corn on the cob • Mushrooms • Bell peppers • Asparagus • Green beans • Appetizer spreads • Carrots • Toasted pita wedges • Raw vegetables • Olives • Grilled meats • Gyros Enjoy.
• Keep the faith, and keep cooking.

TZATZIKI SAUCE

Steps:

• Mix everything together in a small bowl with a pinch of salt. (Can be made a day ahead.) Try it drizzled over slow-cooked Greek lamb with chickpea salad.

GREEK TZATZIKI SAUCE

Steps:

• Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish. Let drain for 2-4 hours in the refrigerator. If using Greek yogurt you do not need to drain it, as it is already a thick consistency.
• Meanwhile, put the chopped or grated cucumber in a tea towel and squeeze to remove liquid. Discard liquid. Sprinkle with 1 teaspoon salt and mix into the cucumber. Set aside 20 minutes. Rinse a little to wash out the extra salt, if you want to. Then squeeze again to express as much liquid as possible.
• Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
• Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. Note: we love garlic, so I tried adding more once. It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.
• Place sauce in the refrigerator for 1 hour or more to meld flavors. Stir before serving. The sauce can be stored in the refrigerator for up to one week. Makes 1 1/4 cups.

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.