What is tzatziki sauce made of?

Tzatziki is a Greek yogurt sauce made with thick Greek yogurt, grated and squeezed cucumber, garlic, lemon juice, olive oil, and fresh dill, often with mint or parsley. It's also called cucumber sauce or gyro sauce.

How do you pronounce tzatziki?

Tzatziki is pronounced tsat-SEE-kee or dzad-ZEE-kee, with the stress on the middle syllable.

Can you freeze tzatziki sauce?

Yes, you can freeze tzatziki sauce for up to 2 months with a circle of parchment paper over the top, and wrapped in sustainable cling film, or placed in an airtight container. Then thaw it overnight in the fridge. I've tested it, and the texture and flavor stay just as good as freshly made. That said, only freeze versions made with full-fat Greek yogurt, never sour cream or crème fraîche.

How long does tzatziki last in the fridge?

Up to 4 days in an airtight container.

Do you need to strain Greek yogurt for tzatziki?

Usually not, because Greek yogurt is already strained. Just pour off any liquid you may see in the container. If it's especially runny, or you're using regular yogurt, strain it overnight in the fridge in a fine-mesh sieve lined with cheesecloth or a linen tea towel set over a bowl.

Can you make tzatziki without yogurt?

Yes. Sour cream, crème fraîche, or panna acida (in Italy) all work in place of the Greek yogurt, although it won't have quite the same taste or texture. Don't freeze versions made with these substitutes, since freezing sour cream isn't recommended.

What does tzatziki taste like?

Cool, creamy, and tangy, with fresh cucumber, garlic, lemon, and herb flavor.

Tzatziki Recipe (Authentic Greek Tzatziki Sauce)

Name: Easy Tzatziki Sauce Recipe (Greek Yogurt Sauce)
Prep time: 25 min
Total time: 25 min
Cuisine: Greek
Ingredients: 10 1/2 ounces (a scant 1 1/3 cups) full-fat Greek yogurt (300g), pour off any liquid in the container; 1 large English cucumber or 4 to 6 Persian cucumbers (13 to 14 ounces) (370 to 400g); 1 medium clove of garlic, pressed or turned into a paste (7g); 1 tablespoon white wine vinegar (15g); 2 tablespoons lemon juice, freshly squeezed, or more to taste (30g); 1/4 bunch dill, finely chopped, or more to taste (10g); 9 leaves of flat leaf parsley, or more to taste (optional, but highly recommended); 8 medium-sized leaves of fresh mint (optional, but highly recommended); 2 tablespoons extra virgin olive oil (30g); 1/2 teaspoon kosher salt for the cucumber prep, plus more for seasoning the dip to taste (2g); Freshly cracked black pepper, to taste; Vegetables, Greek pita bread, pita chips, or other flatbreads like naan; Fresh herbs (chives, mint, parsley); Olive oil

Description

This easy tzatziki sauce recipe is a thick, tangy Greek yogurt sauce made with squeezed cucumber, garlic, lemon and fresh herbs. It takes about 10 minutes of hands-on time, tastes even better after a night in the fridge, and freezes beautifully for up to 2 months.

Ingredients

Units

10 1/2 ounces (a scant 1 1/3 cups) full-fat Greek yogurt (300g), pour off any liquid in the container
1 large English cucumber or 4 to 6 Persian cucumbers (13 to 14 ounces) (370 to 400g)
1 medium clove of garlic, pressed or turned into a paste (7g)
1 tablespoon white wine vinegar (15g)
2 tablespoons lemon juice, freshly squeezed, or more to taste (30g)
1/4 bunch dill, finely chopped, or more to taste (10g)
9 leaves of flat leaf parsley, or more to taste (optional, but highly recommended)
8 medium-sized leaves of fresh mint (optional, but highly recommended)
2 tablespoons extra virgin olive oil (30g)
1/2 teaspoon kosher salt for the cucumber prep, plus more for seasoning the dip to taste (2g)
Freshly cracked black pepper, to taste

For Serving

Vegetables, Greek pita bread, pita chips, or other flatbreads like naan
Fresh herbs (chives, mint, parsley)
Olive oil

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Prep the cucumbers. Grate the cucumber using a box grater and add it to a mixing bowl. Add the 1/2 teaspoon of kosher salt (which helps to draw out moisture) and the white wine vinegar. Stir to combine and set aside to rest for 15 minutes. Place the cucumber in a cheesecloth (or a clean, lint-free kitchen towel) and squeeze out as much liquid as possible until the mixture is "dry." It will look like a very small amount of cucumber when you're done, which is okay. You want the flavor, not the liquid.
Prep the garlic. Press the garlic clove. If you don't have a garlic press, make a garlic paste: smash the clove using your knife, sprinkle it with a little salt (which acts like sandpaper and helps it break down more quickly), and use a scraping motion on the cutting board to make a paste.
Make the tzatziki. In a clean medium bowl, combine the cucumber, yogurt, half of the lemon juice, olive oil, garlic, dill, parsley, mint, and salt and pepper to taste. Taste the mixture and add the remaining lemon juice, plus more to taste. Adjust the salt and pepper as needed to find the balance that's perfect for you. Cover and chill in the fridge until ready to use.

Notes

Why I use grams: I measured this recipe in grams because it's more accurate, produces more consistent results (even if you decide to tweak the recipe to your liking), and is easier to measure and make.
Cucumbers: English and Persian cucumbers both work and have less water and seeds than traditional waxed cucumbers. Use the same weight of either.
Greek yogurt: Although Greek yogurt is already strained, you can strain it further overnight in the fridge in a fine-mesh sieve lined with cheesecloth or a linen tea towel. I don't find it necessary, but it's an option if your yogurt is especially runny, or if you're using regular yogurt because you can't find Greek yogurt.
Olive oil: The olive oil helps add to the texture of traditional tzatziki, especially after it's been refrigerated. Reduce to 1 tablespoon or leave it out to make a lower-fat tzatziki sauce. It won't be traditional without it, but it still tastes really good.
Lemon juice: Two tablespoons is the perfect amount for us, but you may want as little as 1 tablespoon, or up to 3 tablespoons.
Resting time: Chill for at least 30 minutes so the flavors have time to mingle. It's even better after 2 hours, and at its very best after a night in the fridge, when everything has fully melded together.
Without yogurt: Sour cream or crème fraîche work in place of the Greek yogurt. Keep that version in the fridge; don't freeze it.
Storage: Store in the fridge in an airtight container for up to 4 days, or freeze for up to 2 months with a circle of parchment paper cut to fit over the top to prevent ice crystals from forming, then wrapped in sustainable cling film or in an otherwise airtight container. Thaw overnight in the fridge.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Condiments + Sauces + Dips
Method: No-Cook
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 2 tablespoons
Calories: 49
Sugar: 1.5g
Sodium: 23mg
Fat: 3.5g
Saturated Fat: 1.1g
Unsaturated Fat: 2.4g
Trans Fat: 0g
Carbohydrates: 2.3g
Fiber: 0.2g
Protein: 2.3g
Cholesterol: 4mg