Best 4 How To Make Tzatziki Sauce Authentic Greek Recipes

AUTHENTIC GREEK TZATZIKI

Steps:

• Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
• Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

AUTHENTIC TZATZIKI SAUCE RECIPE (GREEK YOGURT, CUCUMBER DIP)

Steps:

• To prepare this authentic Greek tzatziki sauce recipe, remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes.
• Afterwards, wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
• Assemble the tzatziki sauce. In a bowl, add the cucumber, the minced garlic and olive oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold. (Alternatively, if you have a blender, pour in the olive oil and garlic and blend until combined. Then mix with the rest of the ingredients using a spoon. This will help the garlic to mix better with the rest of the ingredients).
• Prepare this traditional tzatziki sauce for your friends and family and serve as a delicious dip with some warm pita breads aside, or as a sauce for Greek-style souvlaki. Enjoy!

HOW TO MAKE TZATZIKI SAUCE (AUTHENTIC GREEK RECIPE)

Steps:

• In some cases, yogurts that you buy from the store are watery and will in turn make your sauce watery. There is a very simple step to getting out the excess moisture and will help with the thickness and creaminess of your recipe. If you use a already strained and thick Greek Yogurt, you can skip this step.
• Simply strain yogurt for 24 hours before making. Add cheesecloth or coffee filters to a strainer and add yogurt on top of the strainer.
• Place a bowl or plate under the strainer and refrigerate, covering the top with plastic wrap, for 24 hours.
• Drain excess water and scoop out the yogurt into a mixing bowl.
• Alternatively, you can use already pre-roasted garlic or minced garlic to skip this step.
• Peel 1 bulb of garlic and separate all the cloves.
• Cut each end of the clove and remove the peel from the cloves.
• Place cloves into a small piece of foil and fold the foil over the garlic to close.
• The foil will not be tight but will contain all of the garlic.
• Toss into the oven on 350 for 30-35 minutes or until garlic is soft.
• Remove from oven and let cool completely. Mash garlic.
• Cucumber retains a ton of moisture and this is an important step in getting rid of the excess so your sauce doesn't water down.
• Place cucumber into 2 coffee filters.
• Fold up the coffee filter and gently squeeze the water out of the cucumbers.
• If you use gently squeezing over a sink, you should be able to squeeze most of the water out of the vegetable, without ripping the filter.
• You can also use cheesecloth to drain excess moisture.
• Add yogurt, cucumber, garlic, lemon juice, oil and dill weed to a mixing bowl and mix well.
• Season with salt.
• Serve with sliced pita bread. gyros, roasted vegetables, raw vegetables, or even chips!

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.