Description
Renowned chef Michael Symon’s tzatziki sauce blends creamy Greek yogurt with crisp cucumber and zesty garlic. Herbs and lemon juice highlight Mediterranean flavors you’ll savor with grilled meats or fresh vegetables.
Ingredients
Scale
- 1 cup (240 ml) Greek yogurt, whole milk, thick
- ½ cup (120 ml) cucumber, finely grated
- 1 garlic clove, grated
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) dill, chopped
- 1 tbsp (15 ml) mint, chopped (optional)
- ½ tbsp (7.5 ml) extra-virgin olive oil
- ¼ tsp (1.25 ml) sea salt
Instructions
- Cucumber Preparation: Delicately blot cucumber with a kitchen towel, extracting excess liquid without damaging the vegetable’s structural integrity.
- Flavor Fusion: Blend full-fat yogurt, fresh lemon juice, extra virgin olive oil, minced garlic, kosher salt, chopped fresh dill, and optional mint leaves in a medium mixing bowl, whisking vigorously until achieving a harmonious, silky consistency.
- Flavor Maturation: Seal the mixture in an airtight container or cover with plastic wrap, then refrigerate for a minimum of 15-20 minutes, allowing the ingredients to harmonize and develop a more complex, nuanced flavor profile.
Notes
- Drain Cucumber Thoroughly: Remove excess moisture completely to prevent watery tzatziki and maintain a thick, creamy consistency.
- Choose Full-Fat Yogurt: Opt for full-fat Greek yogurt to ensure a rich, luxurious texture and deeper flavor profile.
- Chill for Maximum Flavor: Let the sauce rest in the refrigerator for at least 20 minutes to allow ingredients to blend and develop a more complex taste.
- Adjust Seasonings Gradually: Add salt, garlic, and herbs incrementally, tasting as you go to achieve perfect balance without overwhelming the delicate sauce.
- Prep Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 130
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 20mg