Yia Yias Tzatziki Sauce Food

YIA YIA'S TZATZIKI SAUCE

Yia Yia's Tzatziki Sauce image

Straight from Greece! This recipe has been in my family for years - my Auntie showed me how to make it this Greek Easter - great with raw red peppers and pita chips.

Provided by JessNeo

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 10m

Yield 25

Number Of Ingredients 5

Ingredients

2 English cucumbers
2 (16 ounce) containers sour cream
1 (16 ounce) container Greek yogurt
2 tablespoons minced garlic
1 tablespoon extra virgin olive oil

Steps:

Peel cucumbers and grate into a colander. Squeeze out excess water.
Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

Nutrition Facts : Calories 107.2 calories, Carbohydrate 2.5 g, Cholesterol 20.1 mg, Fat 10 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 31.2 mg, Sugar 0.8 g

YIA YIA'S SUNDAY SAUCE

Yia Yia's Sunday Sauce image

Provided by Michael Symon : Food Network

Time 8h20m

Yield 8 cups

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
1 large Spanish onion, finely diced
1 tablespoon kosher salt, or more as needed
6 cloves garlic, sliced
Two 28-ounce cans San Marzano tomatoes, with their juice
2 pounds meaty beef bones
1 cup dry white wine
1 tablespoon fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1/4 teaspoon freshly ground black pepper
1 bay leaf

Steps:

What makes this sauce so good is the long, slow cooking time, which allows it to develop a complex flavor. It shouldn't simmer; there should be just a bubble rising to the surface every now and then. Meaty beef bones add more depth and complexity. (If you have beef stock, you can add two cups of it in place of the beef bones.) This sauce is chunky with abundant tomato and sliced garlic. Depending on what you're using this for, it can be served as is (over a very thick hearty pasta or as part of a braising liquid). But if you were to use it for an angel hair or as a sauce for sauteed veal, you would probably want to puree it in a blender until it's uniformly smooth. This sauce freezes well, so you can make big batches, portion it into smaller containers, and freeze it when you need it.
Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes.
Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the bones, wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third.
Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. If not using right away, let the sauce cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months.

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