Homemade Tzatziki Sauce Food

EASY TZATZIKI

Steps:

• In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
• BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve.

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE

Steps:

• Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
• In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
• This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
• ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
• You can skip this draining process, if you want, but you will have a moderately messier, runnier result.

TZATZIKI

Steps:

• Just mix everything up together until it is all blended and the oil has emulsified into the yoghurt/sour cream. Taste for seasoning, and add salt if you think necessary. Put in a resealable container.
• Allow to 'sit' in the refrigerator for at least 2-3 hours before using to allow the flavors to come out.
• This wonderful meze (we do not think of it as a sauce here- it is a thick 'salata') is used to counterpoint rich, bbq'd meats (like souvlaki/shish kebab), but can be used in more diverse ways.
• Place a small plate full on your dinner table for people to scoop up small amounts onto their bread (preferably crisp-baked pita).
• Fry up some zucchini or eggplant slices (dredge in flour and fried in olive oil) and serve with a dollop of tzatziki on top.
• Use as a salad dressing.
• A dip for crudites.
• Note: If I have time, I often lightly salt the grated cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates even more water.

TZATZIKI

Steps:

• The best result is achieved by peeling and de-seeding the cucumber before grating. Hang the grated cucumber in muslin cloth or a tea towel in order to squeeze out all the excess liquid, if you like.
• Combine the yoghurt, cucumber, lemon juice and garlic. Add a dash of olive oil and sprinkle with paprika.

TZATZIKI

Steps:

• Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Great served with slow roast lamb or as a dip.

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

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.

TZATZIKI

Steps:

• Slice cucumber in half lengthwise and scrape out the seeds using a teaspoon (see picture in post). Chop a few times and add to a food processor and pulse until finely chopped.
• Add diced cucumber to a fine mesh sieve and sprinkle with ½ teaspoon salt. Stir and let sit 15 minutes. (Alternatively, if you don't have a food processor you either finely chop cucumber or finely grate).
• After 15 minutes, use the back of a measuring cup or spatula to push cucumbers down against sieve to release excess water. Repeat several times.
• Add all Tzatziki ingredients to a medium bowl and stir to combine. Season with salt and pepper to taste (probably won't need salt). Taste and add additional dill, or lemon juice if desired. Best if chilled at least one hour.

BEST TZATZIKI

Steps:

• Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
• Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
• Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

TZATZIKI SAUCE

Steps:

• In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

RACHEL'S FLAVORFUL HOMEMADE TZATZIKI SAUCE

Steps:

• Using a towel or paper towel, squeeze excess water from cucumber.
• In a medium glass bowl add all the ingredients and stir well to combine.
• Taste and adjust seasonings if desired.
• Store refrigerated in an airtight container for up to 5 days.

TZATZIKI

Steps:

• Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
• Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

HOMEMADE TZATZIKI SAUCE RECIPE

Steps:

• Place the Greek yogurt, diced cucumbers, dried dill, minced garlic, lemon juice, and salt into a food processor.
• Blend until all of the ingredients are combined.