I love, love, love Tzatziki sauce! If you’ve ever ordered a gyro, then chances are you’ve tasted this sauce. I was waxing on poetically about this sauce to my buddy, Janna – who I discovered doesn’t like cucumber! Oh my gosh. Just goes to show that you really don’t know everything about anyone. Know what I mean?
Anyway, this isn’t the sauce for her, because it has a whole cucumber in it. So for those of you (are there many?) that don’t like cucumber, you’ll want to skip this recipe. Everyone else, read on!
Tzatziki Sauce Adapted from New York a la Cart
1 medium cucumber, peeled
8 ounces Greek whole milk yogurt
8 ounces sour cream
2 cloves of garlic, peeled
3 teaspoons white wine vinegar
1/2 teaspoon salt
1/8 teaspoon dried dill weed
dash of pepper
Slice the cucumber in half lengthwise and scoop out the seeds (a melon baller works great), then chop the cucumber in large chunks. Place the cucumber in the food processor and whirl around until it’s completely pureed. Add the remaining ingredients and process until smooth. Enjoy!
Store in the refrigerator for up to 4 days, in a covered container.
*This sauce is quite thin due to the water in the cucumber – if you prefer a thicker sauce then place the pureed cucumber in a sieve and gently press down with a rubber scraper to remove all the excess water (before adding the other ingredients). Return the cucumber to the food processor and add all of the remaining ingredients. Puree until smooth. The only down side is that there is a noticeable reduction in cucumber flavor.