Tzatziki Sauce I Food

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 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 SAUCE I

Steps:

• In a mixing bowl, combine the yogurt, olive oil, lemon juice, salt, pepper, dill and garlic. Blend thoroughly and serve.

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.

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.

TZATZIKI (GYRO SAUCE)

Steps:

• Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
• Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
• Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
• Cover and chill 1 hour.

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.

GROUND LAMB LOAF & TZATZIKI SAUCE

Steps:

• LAMB:.
• Process the onion in food processor for 10 to 15 seconds.
• Put into dish towel and squeeze almost all juice and discard juice.
• Return onion to food processor and add lamb, garlic, marjoram, rosemary, salt, and pepper.
• Process about 1 minute until it becomes a fine paste.
• Scrape sides occasionally.
• TO COOK IN ROTISSERIE:.
• Form the meat mixture into a loaf.
• Roll tightly in plastic wrap removing all air pockets.
• Twist ends so wrap is tight.
• Refrigerate at least 2 hours or overnight.
• Place meat on rotisserie skewer.
• Place aluminum foil, shaped like a bowl, underneath to catch drippings.
• Cook on high for 15 minutes.
• Reduce to medium and cook 30-45 minutes, until inside temp is 175.
• TO COOK IN OVEN AS LOAF:.
• Preheat oven to 325.
• Place mixture in loaf pan.
• Place loaf pan in water bath and bake for 60-75 minutes.
• Temp should reach 165-170.
• Remove from oven and drain off fat.
• Place loaf pan on cooling rack.
• Place something heavy (such as a brick wrapped in aluminum foil) directly on top of meat fof 15-20 minutes.
• TZATZIKI SAUCE:.
• Place yogurt in a tea towel, suspend over a bowl and drain for 2 hours in refrigerator.
• Place the chopped cucumber in a tea towel and squeeze to remove the liquid.
• Discard liquid.
• Combine drained yogurt with all other sauce ingredients.
• Store in refrigerator in air tight container up to a week.
• TO SERVE:.
• Slice lamb and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

CHEF JOHN'S TZATZIKI SAUCE

Steps:

• Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
• Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

TZATZIKI SAUCE

Steps:

• Grate cucumber and let sit in a colander to drain water for a 1/2 hour; squeeze excess and add to sour cream.
• Add remaining ingredients and let flavours meld for a couple of hours in the refrigerator.