So this is a modification of Emiril’s Tzatziki sauce recipe. I also end up adding a bit more salt and lemon juice to taste, but we like ours tangier (and Sssargon likes his spicier). Feel free to add a little bit or take a little bit here and there to your tastes–tzatziki is flexible like that.
We also love love love Tzatziki burgers, and tzatziki on fresh foccacia.
- 1 cucumber (cored, seeded, and finely chopped or minced)
- 1 cup plain low-fat yogurt (NOT NONFAT YOGURT! It won’t drain right and thin tzatziki isn’t as good. I mean, if you have to okay, but you should be able to find dannon low-fat plain yogurt.)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1 teaspoon dried dill
- 1/2 teaspoon thyme
- a pinch garlic powder
- a light shake of cayenne pepper (Sssargon likes more, I like less)
- black pepper to taste
Drain the yogurt. You do this by getting a paper towel and lining a wire strainer with it, then dumping ignominiously the yogurt from the carton into the paper towel. Let it sit in something the liquid can drain into. I usually rest the colander on top of the plastic carton it came in. Wait till about a third or more of the volume has drained out (it will get thicker and thicker and thicker the longer you leave it. Makes for a DELICIOUS creamy sauce. We like ours THICK.).
Then combine everything but the cucumber in a mixing bowl. Then prep and add the cucumber! Adjust to taste. You should probably let it sit for an hour or so in the fridge before eating, but we never do and it’s delicious as is.