Monday, August 5, 2013

Tzatziki Sauce

I have made a few different recipes for this sauce but I really like this one.  Before they always ended up too runny, partially that is because I was using regular yogurt instead of the greek, and also because I have never strained the cucumber before.  I was happy with the results, full of bold flavor and the perfect accompaniment to Naan.

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Tzatziki Sauce

1/2 cup plain greek yogurt
1/2 cup sour cream
1/2 cup grated English cucumber, squeezed dry
1 clove of garlic, pressed
1 Tbsp olive oil
1/2 tsp dried dill
1 tsp fresh lemon juice
1 tsp fresh lemon zest
1/4 tsp kosher salt
1/8 tsp fresh ground pepper

Grate the cucumber, measure out 1/2 cup.  

Transfer to a clean tea towel.  Roll up (like a piece of hard candy) and squeeze tightly over the sink to remove excess water.  Repeat several times until no more liquid comes out.

In a blender or food processor, add the yogurt, sour cream, garlic, olive oil, dill, lemon juice, zest, salt and pepper. 

Add the cucumber.

 Process until all the ingredients are well incorporated.  Stir in the salt and pepper, adding more to taste as necessary.  

Keep refrigerated.  This sauce is best made at least an hour before ready to serve.

Makes 1 1/2 cups

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