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How to Make Tzatziki Sauce

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A cool classic, this creamy cucumber and yogurt sauce is a great accompaniment for everything from meat to vegetables. In this video, you’ll discover the preferred yogurt base, and get tips on peeling, seeding, and dicing cucumbers for the sauce. Then we’ll show you how to draw the water out of cucumbers to ensure a thick, creamy tzatziki sauce. You’ll see how to get a smooth sauce that’s perfect for gyros, lamb kebabs, and any other meats or veggies you can put on the grill. It’s simply delicious.

Comments

Herbies Mom

Herbies Mom

I never like to rip on others' recipes. To each her own taste!If you want a thick Tzatziki sauce do not use a blender/food processor. Secondly market cucumbers have way too much water. English cucumbers are much better. Some markets have them. They are usually longer and wrapped in plastic.I highly recommend you look up Chef John's Tzatziki Sauce here on Allrecipe. It is absolutely wonderful, thick and tasty!!!

*~Lissa~*

*~Lissa~*

I love tzatziki, especially with falafel! I agree that this doesn't look like a very thick sauce. I like mine thick and chunky so I would probably skip the blender and mash my garlic to a paste and stir it all together.

Bienchen

Bienchen

I would never do Olive oil in my Tzatziki sauce and I just stirr it with a spoon. To get the sauce a little thicker you just combine two tablespoon light sour cream with the Greek jogurt. I don't like junks in my Tzatziki so I also great the Cucumber and I let it drain for an hour or more. I think my Tzatziki has less calories. If you don' t have to watch out for calories you can also use the regular sour cream.

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