Tzatziki Sauce

Tzatziki Sauce

The Best Tzatziki Sauce

This Greek Tzatziki Sauce recipe is about as good as it gets and it can be used for many different recipes.  My personal favorite is with Greek Gyros, just like the recipe I posted last week.  I promised you I would show you how to make this secret sauce so that you could finalize your own personal experience making these your self and I’m making good on that here today.  This sauce is sweet, creamy and full of flavor.  It’s exactly what every home cook needs in their refrigerator on a regular basis because it pairs so well with meats, seafood, vegetables and baked goods like Pita Bread, Pretzels and Bagels.

Tzatziki Sauce

The Secret to Tzatziki Sauce

In my opinion, there are a few key ingredients that gives Tzatziki Sauce its unique and authentic taste.  Greek Yogurt is one of them.  It’s very rich, creamy and doesn’t taste much like American or other foreign yogurts.  White Wine Vinegar is the other ingredient that gives this recipe it’s flavor.  Not only is it added to the yogurt, it’s added to the grated cucumber with a pinch of kosher salt so it can marinate and release the juice that needs to be strained before it’s added to the sauce.  Dill is the herb that really enhances the flavor as well, so feel free to add as much as you like because Tzatziki Sauce is usually swimming with it.

Tzatziki Sauce Ingredients:

1 Cucumber, grated & juiced
1 pinch Salt and Pepper
1 tbsp White Wine Vinegar, mix with cucumber
1 cup Greek Yogurt
1 Garlic Clove, minced
3 tbsp Olive oil
2 tbsp White Wine Vinegar, mix with yogurt
1 tbsp Dill

Be sure to strain the cucumber juice after marination is complete and follow the instructions in the Tzatziki Sauce video recipe.

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Poor Man's Gourmet Kitchen

I’m just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone’s Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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