
Chef John’s Tzatziki Sauce
Ingredients
- 1 large English cucumber peeled and grated
- 1/2 tbsp salt
- 2 cups Greek yogurt
- 4 cloves garlic minced
- 1 pinch cayenne pepper or to taste
- 1/2 lemon juiced
- 2 tbsp fresh dill chopped
- 1 tbsp fresh mint chopped
- salt and ground black pepper to taste
- 1 sprig fresh dill for garnish
- 1 pinch cayenne pepper for garnish
Notes
Sprinkle the grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out the juice.
Put the yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much dampness as possible from the cucumber. Blend the cucumber into yogurt. Add cayenne pepper, garlic, and lemon juice; stir thoroughly.
Stir the dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
Cover the bowl with plastic cover and refrigerate for 3 or 4 hours. Shift to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
Nutrition Facts (Per Serving): Calories 268, Carbohydrates 24g, Protein 33g, Fat 3g
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