4 Responses to “Recipe for greek cucumber sauce?”

1. First L
   Cucumber Plants user reply for....
   Recipe for greek cucumber sauce?
   December 9th, 2011 - 5:02 am

   Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It’s served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.
   Prep Time: 20 minutes
   Total Time: 20 minutes
   Ingredients:
   3 tbsp. olive oil
   1 tbsp. vinegar
   2 cloves garlic, minced finely
   1/2 tsp. salt
   1/4 tsp. white pepper
   1 cup greek yogurt, strained
   1 cup sour cream
   2 cucumbers, peeled, seeded and diced
   1 tsp. chopped fresh dill
   Preparation:
   Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

   Garnish with a sprig of fresh dill just before serving.

2. Greco
   Cucumber Plants user reply for....
   Recipe for greek cucumber sauce?
   December 9th, 2011 - 5:21 am

   Here’s one that’s says it’s the worlds best.

   http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html

3. mamad
   Cucumber Plants user reply for....
   Recipe for greek cucumber sauce?
   December 9th, 2011 - 6:10 am

   Greek cucumber sauce (Tzatziki)

   4 c plain yogurt
   2 hothouse cucumbers, peeled and seeded
   2 T kosher salt
   1 C sour cream
   2T white wine vinegar
   1/4 c fresh lemon juice
   2T Olive oil
   1T minced garlic
   1T minced fresh dill
   1/4 t black pepper

   Place the yogurt in a cheesecloth lined sieve and set it over a bowl. Grate the cucumber and toss it with 2 T salt, place it in another sieve over a bowl. Place botgh bowls in fridge for 3 to 4 hours to drain.

   Transfer the thickened yogurt to a large bowl. Squeeze as much liquid as you can off of cucumber ande add to yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic and dill. Add 1t salt and pepper. Let sit in fridge for a while to flavors to blend.

4. TheOne
   Cucumber Plants user reply for....
   Recipe for greek cucumber sauce?
   December 9th, 2011 - 7:06 am

   Tzatziki is traditionally served as an appetizer & can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, & as a condiment. Here are two recipes we have used:

   Tzatziki
   Yields: 2 1/2 cups

   16 ounces (2 cups) of thick Greek yogurt
   4 to 10 cloves of garlic, finely chopped
   1/2 cup of diced or grated cucumber (Kirby or “English”)
   1 tablespoon of olive oil
   2 teaspoons of lemon juice

   Prepare all ingredients in advance. Combine oil & lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, & the cucumber. Stir until evenly distributed. Garnish with a bit of green & serve well chilled.

   Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!

   ========================

   Tzatziki (Greek Yogurt and Cucumber Sauce)
   Yields: 3 cups

   3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
   juice of one lemon (about 3 tablespoons)
   1 garlic clove, chopped
   2 medium cucumbers, seeded and diced
   1 tablespoon kosher salt for salting cucumbers
   1 tablespoon finely chopped fresh dill (can substitute mint leaves for a slightly different version)
   Kosher salt and fresh ground black pepper to taste

   If you don’t have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

   In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

   This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

   Peace.