Quick Tzatziki Sauce
Learn how to make quick tzatziki sauce with Greek yoghurt, cucumber, garlic, lemon and olive oil. A cool, creamy, bold dip that's ready in minutes!
Servings: 4
Calories: 69kcal
Equipment
- Grater
- Bowl
Ingredients
- ½ cucumber unpeeled and grated
- ½ teaspoon salt
- 1 cup full-fat Greek yogurt 240g
- 2 cloves garlic minced/crushed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Grate the unpeeled cucumber, sprinkle it with the salt, and squeeze out as much of the excess liquid as possible using a clean tea towel or paper towels.
- Add the Greek yogurt, minced garlic, olive oil and lemon juice in a small bowl.
- Stir the squeezed cucumber into the mixture.
- Taste and adjust the salt or lemon juice if needed.
- You can serve it immediately, but if you have time, chill it in the fridge for 30 minutes to let the flavors meld.
Notes
- Squeeze harder than seems necessary. The drier the cucumber is before mixing, the thicker the tzatziki remains during storage.
- Choose thick yoghurt. Thin yoghurt plus cucumber moisture is the most common reason homemade tzatziki turns runny.
- Mince garlic finely. Large pieces can taste unexpectedly harsh in a cold sauce.
- Adjust after mixing. Yoghurt brands differ in acidity and saltiness, so fixed seasoning isn't always useful.
- Give garlic time before adding more. Its flavour spreads through the yoghurt during refrigeration and can taste stronger later.
- Use fresh lemon juice. Its clean acidity works particularly well in a sauce with so few ingredients.
- Keep it cold. Tzatziki tastes fresher and maintains a better consistency when served well chilled.
Nutrition
Calories: 69kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 310mg | Potassium: 131mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 0.2mg