Name: Tzatziki Sauce
Prep time: 15 min
Total time: 45 min
Yield: 8 servings
Ingredients: ½ large English cucumber (coarsely grated, about 1 cup); ½ teaspoon kosher salt (for the cucumber); 2 cup plain whole-milk Greek yogurt; 2 clove garlic cloves (finely grated); 1 tablespoon fresh lemon juice; 1 tablespoon extra-virgin olive oil (plus more for drizzling); 2 tablespoon fresh dill (finely chopped); 1 tablespoon fresh mint (finely chopped; optional); ¼ teaspoon kosher salt; ¼ teaspoon black pepper

Instructions

Drain the cucumber
Drain the cucumber:
Toss 1 cup grated cucumber with ½ teaspoon kosher salt in a fine-mesh strainer and let it drain for 10 minutes. Wrap the cucumber in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
Mix
Mix:
In a medium bowl, stir together 2 cups Greek yogurt, the squeezed cucumber, 2 grated garlic cloves, 1 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 2 tablespoons chopped dill, 1 tablespoon chopped mint, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
Chill
Chill:
Cover and refrigerate the tzatziki sauce for at least 30 minutes so the garlic and herbs flavor the yogurt.
Serve
Serve:
Stir, taste, and adjust with a pinch of salt or squeeze of lemon. Spoon the tzatziki into a serving bowl and drizzle with a little olive oil.

Tips

Squeezing the cucumber is the most important step; skip it and your tzatziki turns runny within an hour. Use full-fat Greek yogurt for the thickest, creamiest texture. Grate the garlic on a microplane so it melts into the sauce instead of leaving sharp bites.

Storage

Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir before serving, and pour off any liquid that separates. Don't freeze.