This sauce dates back to the 15th century. A dish having a prep time of mere 15 minutes along with the ease of containing simplistic ingredients readily available. A sauce which can be used in multiple cuisines and food items such as in burgers, sandwiches, wraps etc. due to its unique flavor. If you’re wondering how to make tzatziki sauce without yogurt, we’ve got you covered.
It can also be served with wholesome meals such as fried chicken, fish and mashed potatoes, and baked potatoes. When served as a dressing for salads, it is equally delicious and flavorsome. It proves to be a great combination regardless of the choice of cuisine or additional flavors.
Also, it is a light sauce which means it does not make you feel heavy or bloated after consumption. It can also be served with sauteed vegetables. Interesting, this sauce can be consumed as a whole dish itself too. Just take some sauce in a spoon and enjoy the unique combination of sweet and sour and a little bit of tinge! Your mouth has most likely started to water by now so the wait ends here! Following are the simple and yummy ingredients for the sauce:
- 1 cup Greek whole milk yogurt
- 1 cucumber, finely seeded and grated
- 2 gloves of garlic, finely minced
- Salt and freshy cracked black pepper
- 2 tablespoons chopped fresh dill
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
The optional ingredients further enhance the taste of the sauce:
- Olive oil
- Peel the cucumber, finely dice it and strain all of its juice. This can be done by squeezing the cucumber tightly. Squeeze the cucumber as much as you can to ensure excessive water is released. You can also strain the cucumber. A strained cucumber provides the best result. Water present in the cucumber can affect the density of the sauce which is why removing water will help in maintaining the viscosity of the sauce. When done, ensure that the dicing is fine. Huge chunks of cucumber also impact the density of the sauce. Sprinkle some salt on the cucumber when done.
- Combine the finely diced cucumber and 2 cups of Greek yogurt, 1 ½ tablespoon lemon juice, 4 pressed garlic cloves, 1/3 cup chopped dill, 1/8 tbsp crushed black pepper and add salt according to taste. All of these ingredients are to be added in an exact proportion except the salt. Salt can be added according to ones’ choice. In case you think you’ve added sufficient salt to the cucumbers, you can avoid salt altogether in this step.
- Mix the above ingredients and after mixing, taste the mixture. Mix these ingredients carefully. Add more salt if required. Mix it again if more salt is added. Keep on tasting the mixture after adding the salt so the taste reaches a perfect balance.
The sauce is almost ready. Place it in a refrigerator for 2-3 hours so that the flavors completely blend in to one another. This setting of the sauce further enhances the aroma and viscosity of the sauce. After refrigerated, ensure that the sauce is kept in an airtight jar or bottle and no spoons are left inside.