Tzatziki Sauce

Eating out isn’t one of those things that Hubby and I typically do. Throughout the year we will normally go out to dinner once, possibly twice by ourselves and three, maybe four times with other family members. Actually, if we do go out, we like to go out to lunch at a mom-and-pop local restaurant for Gyros. About every 6-8 weeks we’ll head out for lunch and eat our fill of shaved lamb on fresh pita bread with their wonderful Greek cucumber sauce.

One of the reasons we don’t eat out is that whenever Hubby finds something that he likes at a restaurant, I’ll come home and spend however long necessary to duplicate it. Most of the time Hubby finds that he enjoys the homemade version better than the original, so we never go back out for that meal again. One of the few exceptions to this rule is with Gyros. The shaved lamb in a traditional gyro is very difficult to duplicate, and Hubby has told me that he really doesn’t want me to try to duplicate it. He wants this to be my “Get-out-of-Cooking Free” card.

Even though it goes against everything I believe, I have honored Hubby’s wishes, except when it comes to the wonderful cucumber sauce that they serve on the Gyros sandwiches. This is a versatile sauce, excellent on far more sandwiches than just Gyros.

I have made several versions of this sauce, but have found that the version I ended up with mimics what we like the best. The only optional ingredient is the dill. Hubby doesn’t like dill but I do. The dill is not in the sauce we get at the restaurant, so although it might be a traditional add-in, it isn’t absolutely necessary.

Tzatziki Sauce

  • Servings: 1 1/2 Cups
  • Print

Ingredients

  • 2 Cups Plain Greek Yogurt
  • 1/2 Large Seedless Cucumber – peeled, seeded, and slice paper thin
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Lemon Juice
  • 1/4 tsp. Salt
  • 1 tsp. Dill Weed (optional)
  • 1 1/2 tsp. Minced Garlic

Directions

  1. Place yogurt in jelly bag and drain for 2 – 3 hours.
  2. Combine sliced cucumber, olive oil, lemon juice, salt, dill, and garlic in food processor and process until well-combined.
  3. Transfer cucumber mixture to serving bowl.
  4. Add drained yogurt to cucumber mixture and stir well.
  5. Refrigerate at least 1 hour.

Cooking Note

If the sauce seems to watery after combining the cucumber mixture with the drained yogurt, place sauce in jelly bag and drain for an hour or so. The mixture will naturally become thinner as it sits because of the cucumber.

This sauce is excellent served with pita bread or used on any sandwich, especially my Shave Beef Greek Pitas.

I am a true believer that you can never have too many sauces in your recipe arsenal and I am Simply Grateful to be adding this one to mine.

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