Tzatziki Sauce Recipe
Creamy, tangy Greek yogurt sauce infused with fresh cucumber, garlic, and herbs that delivers a refreshing coolness to any dish it accompanies.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">500g full-fat Greek yogurt (strained)</li><li class="ingredients-single-item">1 large cucumber (approximately 300g)</li><li class="ingredients-single-item">3 cloves garlic, finely minced</li><li class="ingredients-single-item">2 tbsp extra virgin olive oil</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tbsp fresh dill, finely chopped (or 2 tsp dried)</li><li class="ingredients-single-item">1 tbsp fresh mint leaves, finely chopped (optional)</li><li class="ingredients-single-item">1 tsp sea salt</li><li class="ingredients-single-item">1/2 tsp freshly ground black pepper</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Cheesecloth or fine mesh strainer</li><li class="equipment-single-item">Box grater or food processor</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the cucumber. Peel the cucumber and cut it in half lengthwise. Use a spoon to scrape out the seeds, then grate it using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of cheesecloth and squeeze firmly to remove as much liquid as possible. This critical step prevents your tzatziki from becoming watery later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If your Greek yogurt isn't already strained (sometimes labeled as "Greek-style" rather than true Greek yogurt), place it in a cheesecloth-lined strainer over a bowl and let it drain in the refrigerator for at least 1 hour or overnight. Traditional tzatziki relies on this thick base for its luxurious texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, combine the strained yogurt with the grated cucumber. The yogurt proteins create a smooth emulsion with the cucumber, enhancing both flavor distribution and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the minced garlic, olive oil, fresh lemon juice, chopped dill, mint (if using), salt, and pepper. Mix thoroughly until all ingredients are well combined. The lemon juice's acidity helps to brighten the flavors and acts as a natural preservative.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This resting period allows the flavors to meld together beautifully, as the yogurt proteins absorb the aromatic compounds from the herbs and garlic.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Before serving, taste the tzatziki and adjust the seasoning if necessary. You might want to add more salt, pepper, or lemon juice depending on your preference. If the sauce has separated slightly, give it a good stir to recombine.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To serve, transfer to a serving bowl and drizzle with a little extra virgin olive oil on top. For an authentic presentation, create a small well in the center with the back of a spoon and pour the oil there. Garnish with additional fresh herbs if desired. Your homemade tzatziki will keep well in an airtight container in the refrigerator for up to 4 days.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is removing moisture from cucumber so important when making tzatziki?
Removing excess cucumber moisture prevents watery tzatziki. This critical step ensures your sauce maintains its thick, creamy consistency and prevents it from separating. Properly drained cucumber also helps the sauce adhere better to foods and creates the authentic texture Greeks prize.
Can I use low-fat yogurt for a healthier version of this Greek dip?
While possible, using low-fat yogurt will produce a thinner, less authentic tzatziki. Full-fat Greek yogurt creates the luxurious mouthfeel and carries flavours better. If using low-fat, strain it longer (4+ hours) to achieve a thicker consistency.
How long can homemade tzatziki be stored in the refrigerator?
Homemade tzatziki keeps well for up to 4 days when stored in an airtight container in the refrigerator. The flavour actually improves after the first day as ingredients meld. If separation occurs during storage, simply stir before serving.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
