The BEST Tzatziki Sauce Sauce Recipe - Self Proclaimed Foodie (2024)

FAQs

How to make tzatziki sauce Jamie Oliver? ›

How do you get the bitter taste out of tzatziki sauce? Your main ingredient – the cucumber – is often the culprit. To avoid this, make sure that you choose the right variety: English and Persian cucumbers have very little, or no, bitterness.

You can thicken it by placing a piece of cheesecloth over the top of a wide mouthed jar and holding it in place with some rubber bands. Fill the cheesecloth with your sauce, cover it with plastic wrap and refrigerate overnight. The excess water will drain out and the sauce will be thicker.

Some Greek yogurt brands are very tangy so you may wish to use less lemon juice. Also, some lemons can be very tart. Start with 1/2 a lemon and add more if needed. If your sauce is too tart, you can fix this by adding a little sweetener.

The main flavor component of Greek Tzatziki sauce is typically tangy yogurt, combined with garlic, cucumber, and often a hint of dill or mint.

And maybe the most important difference. is in the consistency. As a Turkish version, it's more diluted and more like a soup than a dip. Lastly, Chechuk uses more herbs like mint, dill, and dried mint. And while you'll find tzatziki with dill, it's often served with no herbs.

Lemon juice: Fresh lemon juice is always preferred, but you may substitute with bottled lemon juice. I suggest starting with one tablespoon and add more to taste for a tangier you tzatziki sauce – OR add some lemon zest. Red wine vinegar: This enhances the tanginess of the lemon juice without adding any bitter notes.

Tzatziki sauce should be kept in a sealed container and stored in the refrigerator when you're not using it. As long as it's stored properly, you can expect homemade tzatziki to last about three to four days. This will depend on how fresh the yogurt was when you made the sauce.

Signs That Your Tzatziki Has Gone Bad

A separation of liquid or changes in consistency, such as becoming excessively watery or unusually thick. A sharp, bitter flavor that deviates from the refreshing taste of good tzatziki.

Preferably swap garlic for finely chopped red onion. Soak the onion in a little water before adding to the mixture. If you have already made the dish, then take out some of the garlicky yogurt (NOT sour cream as suggested in another answer) and replace with more fresh yogurt.

What to eat with tzatziki sauce? ›

At the very least, serve it with some carrots, bell peppers, and other fresh veggies of your choice, but you can use it in many more ways with everything from the obvious gyros to pan-seared salmon, lamb rack, all sorts of kebabs including vegetable skewers, or even to top your baked potato!

Nutritional Profile of Tzatziki

So, it offers fewer carbohydrates and calories, making it suitable for weight loss. Tzatziki has little fat from yoghurt, milk, or vegetable oil but does not contain many calories. In addition, it is an excellent source of vitamins like vitamin C, vitamin A, and calcium.

I replace thick sauces like my tzatziki sauce with homemade mayonnaise and coconut milk. Substituting ingredients will take some getting used to, but eventually, it will become second nature.

The acidic component: Traditional tzatziki uses red wine vinegar and adds the perfect amount of tart yet sweetness to it. Dill or Mint: Some recipes use mint. I prefer dill but try both and see which you like better! Olive Oil: A good quality olive oil can make all the difference!

Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but a full-fat Greek yogurt works just fine in this dip.

The best Greek Tzatziki Sauce Recipe! This homemade tzatziki sauce is made with Greek yogurt, sour cream and fresh dill. It's thick and creamy (not watery) and so delicious. This Greek Tzatziki Sauce recipe is one of my all-time favorites!