How to make tzatziki sauce

Homemade tzatziki

Tzatziki is a classic Greek dip made with yogurt, cucumber, and fresh herbs. This recipe is based on a popular Greek restaurant, Kokkari, in San Francisco, where tzatziki is often served as an appetizer.

Gather the ingredients

To prepare, take 1 large English cucumber, 2 green onions, about 2 cups Greek yogurt, 1/4 cup olive oil, 1 bunch each of fresh mint and dill, a small clove of garlic and lemon.

Peel the cucumber

Peel the cucumber. The skin is slightly bitter and will impart an unpleasant color to the sauce.

Scrape out the seeds

Cut the cucumber in half and scoop out the seeds with a large spoon. Try to remove as much of the watery membrane as possible, preserving the firmer flesh of the cucumber.

Grate and chop

Grate the cucumber flesh using a coarse grater (use a four-sided grater) or use a food processor with a mandoline attachment. Cut the green onion in half and finely chop, using both the green and white parts. Combine the vegetables in a large bowl with 1/2 teaspoon of salt or sea salt and toss well.

Let it stand

Place the mixture in a cheesecloth-lined colander over a bowl and let sit for 15 minutes. The cucumber will release moisture and drain into the bowl.

Squeeze out the moisture

Gather the ends of the cheesecloth together and squeeze the cucumber mixture thoroughly to remove as much water as possible. This is an important step. If you don't squeeze out enough moisture, the tzatziki will be too runny and watery. Drain the liquid.

Combine the ingredients

Chop the dill and mint. Crush the garlic clove. In a large bowl, combine the squeezed cucumbers and green onions, about 1 tablespoon of each, the garlic, olive oil, and lemon juice. Stir to combine. Add salt, pepper, herbs, and lemon juice to taste, keeping in mind that the flavors will intensify over time.

Serve as a dip or condiment

Serve tzatziki as a dip with warm pita bread, or as a condiment for grilled meats, such as rack of lamb or kofta. The dip is best prepared at least a few hours in advance, preferably the night before. It can be stored, covered, in the refrigerator for up to a week.