Tzatziki is a cold sauce made with yogurt, cucumbers, dill, and a few other things. It’s so thick that it’s almost a salad. It’s used in a wide range of Greek dishes, and is the standard sauce on a gyros sandwich. Calling it Greek mayonnaise is not too far wrong. It’s easy to assemble, but it needs to sit in the refrigerator for the flavors to come together–at least a few hours, preferably a day.
- 1 small cucumber
- 4 cloves garlic, pureed
- 8 oz plain yogurt
- 1 Tbs. fresh dill (or 2 tsp, dried dill)
- 1 Tbs. tarragon vinegar
- 1/8 tsp. salt
- 1/4 tsp. white pepper
- 1/4 cup extra-virgin olive oil
1. Peel the cucumber and cut in half from end to end. With a spoon, scrape out all the seeds from the center and discard. Shred the remaining cucumber by hand on a grater.
2. Combine all the ingredients in a bowl, and whisk until the mixture noticeably thickens. Cover and refrigerate for a few hours or a day.
Makes about two cups.