A few weeks ago, we celebrated my boss’s birthday by taking her to a local Greek restaurant in Coral Gables. While I seriously love all food, I can honestly say that Mediterranean fare has a special place in my heart. I appreciate the heart healthiness and freshness that is always a part of their recipes. With the restaurant’s simple lunch specials, I was surprised at how rich and delicious the flavors were. I was especially surprised by how much flavor their Tzatziki sauce added to the gyro I ordered.
It got me thinking about what goes into Tzatziki sauce and if one could easily make it. With that in mind, I dove into my recipe vault and dug up this Ina Garten (a.k.a. “Barefoot Contessa”) recipe for Tzatziki. Enjoy!
- 1 pound (1 pint) plain yogurt (whole milk or low fat)
- 1 hothouse cucumber, unpeeled and seeded
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 1/2 cup sour cream
- 1 tablespoon Champagne vinegar or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1 tablespoon good olive oil
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh dill
- Pinch freshly ground black pepper
- Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl.
- Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl.
- Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
- Transfer the thickened yogurt to a large bowl.
- Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt.
- Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper.
- You can serve it immediately or let it sit in the refrigerator for a few hours for the flavors to blend.
- Serve chilled or at room temperature.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/tzatziki-recipe/index.html?oc=linkback