Greek Tzatziki Sauce | Christine Cushing

How much garlic? What yogurt? These are just some of questions I'll be answering including my family's long standing debate over the perfect Tzatziki . For most Greeks, this favourite sauce/ dip is always a must at every table. You can buy drained yogurt at Greek food shops. Substitute fresh parsley or mint if you like. FULL RECIPE BELOW

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RECIPE: GREEK TZATZIKI SAUCE

3 cups whole milk yogurt
(750ml) strained or plain Greek yogurt (2 cups Greek yogurt)
1 medium English cucumber, peeled and grated
1-2 cloves garlic, minced
salt and pepper to taste
freshly chopped dill, optional
extra virgin olive oil

Line a colander or sieve with cheesecloth and place it over a bowl. Add the yogurt and allow to drain in fridge for at least 4 hours or overnight. If you don’t drain the yogurt, the tzatziki sauce will be looser. You can also just use a Greek yogurt and just skip the draining part. You need 2 cups of drained yogurt.

In a medium bowl, take grated cucumber and squeeze out as much liquid as possible.

In a medium bowl, combine the drained yogourt with garlic and squeezed cucumber. Season to taste and add the chopped dill, if desired. Plate with a drizzle of olive oil and Fleur de sel or Maldon sea salt.

Makes about 1 ½ cups (375 ml)

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