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2 Small Cucumbers, Peeled, Seeded & Diced
1 1/4 cup Yogurt
2 Tbls Olive oil
Juice of 1 lemon
4 Garlic cloves, minced
1 Tbls Fresh dill, chopped
White pepper
Salt
Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. Cover and refrigerate for one hour.
Blend yogurt mixture with a whip until smooth.
Dry cucumbers by patting with paper towels.
Add Cucumbers and dill to yogurt mixture.
Salt and pepper to taste.
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4 Responses to “Tzatziki Sauce – Yogurt Cucumber Sauce”
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Joni Spumone
March 4th, 2007 at 11:56 pm
Tzatziki Sauce -easy to make. I only had 2 cloves of garlic and it was very good. We had it with BBQ Sockeye Salmon over a simple spring mix salad. The dill I used was fresh, it made a substantial difference. I have one of those Aero Garden Thingy’s. It’s about 5 weeks old and already suppliying me! I also have a dirt herb garden that flourishes, except when we get frost.
Chef Ron
March 5th, 2007 at 2:24 am
If you salt the cukes for 30 minutes or so, you wont get that watery separation that freshmade tzatziki sauce somtimes has.
deb
March 5th, 2007 at 11:53 am
its great, actually I make one similiar w soy yogurt, I use it to marinade stuff, ty tom soo much… keep posting veg/vegan stuff, pleaseeee
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March 14th, 2007 at 11:30 am
[...] Chef Tom Cooks: A great Yogurt Cucumber Sauce recipe, or Tzatziki sauce [...]