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Tzatziki Sauce

By Ken

Dec 28

Ingredients

  • 1
    1
    1
    Cucumber – partially peeled and grated
  • 1/4 tsp
    1/4 tsp
    1/4 tsp
     salt – divided, see recipe
  • 1
    1
    1
    garlic clove – minced
  • 1 tsp
    1 tsp
    1 tsp
     white vinegar
  • 1 tbs
    1 tbs
    1 tbs
     extra virgin olive oil
  • 2 cups
    2 cups
    473 ml*
     Greek yogurt
  • 1/4 tsp
    1/4 tsp
    1/4 tsp
     white pepper – ground
  1. Partially peel and grate cucumber. Toss with 1/8 tsp salt. Place in strainer over deep bowl to drain for a few minutes. Once drained, place cucumber mixture in a cheese cloth or tea towel and squeeze out moisture. Place aside.
  2. In medium bowl combine minced garlic, remaining 1/8 tsp salt, white vinegar and olive oil. Mix to combine.
  3. Add reserved cucumber, yoghurt and white pepper to the garlic mixture. Combine thoroughly. Cover tightly and refrigerate for at least 2 hours.
  4. Stir before serving. Drizzle with a little olive oil if desired.

Serve with warm pita bread and fresh vegetables for dipping.

Store in fridge in a tight container, best if consumed within 2-4 days.

Try stirring in chopped fresh dill or fresh mint for a twist.

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