Kalyn's Kitchen

How to Make the World’s Best Tzatziki Sauce (VIDEO)

This post shows How to Make the World’s Best Tzatziki Sauce; this delicious Greek yogurt and cucumber sauce is the white sauce that’s served with Greek Food! 

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How to Make the World's Best Tzatziki Sauce found on KalynsKitchen.com.

Tzatziki is one of the classic sauces in Greek cuisine, with as many versions as there are cooks who make it. Homemade Tzatziki is so much better than the kind you buy, and this recipe has a lot of fans! I can get away with calling it The World’s Best Tzatziki Sauce because it was made by my friend Georgette, who’s not only 100% Greek, but also one of the best cooks I know.

Georgette brought this delicious Greek yogurt and cucumber sauce sauce to my house when I cooked some lamb. If you’ve had a Gyro (pronounced yeero), Tzatziki is the type of white sauce that’s often served with it. I love Tzatziki on grilled meats like Salmon, Kubideh, Souvlaki, chicken, and of course lamb. I’ve never had a version of Tzatziki sauce I didn’t like, but this was hands-down the best I’ve tasted. Try it if you’ve never made Tzatziki yourself!

What is Tzatziki Sauce?

Tzatziki Sauce is the traditional Greek Yogurt, Cucumber, and Dill sauce that’s often served with Greek food, and if you’ve eaten Gyros it is the white sauce that some people call Gyro Sauce! I’m giving you some of my favorite ideas for dishes to serve with Tzatziki in this post, but there are lots more ways to use Tzatziki Sauce, and once you make some homemade Tzatziki you’re going to want to eat it on everything!

How to Make the World's Best Tzatziki Sauce process shots collage

How to Make the World’s Best Tzatziki Sauce:

(Scroll down for complete printable recipe with nutritional information.)

  1. The World’s Best Tzatziki Sauce is made with Greek Yogurt, and there are many good brands. If you can’t find Greek yogurt, you can make something similar by straining regular plain yogurt for several hours to remove the liquid and thicken the yogurt.
  2. I use the yogurt strainer you see in this photo, but if you don’t have one Georgette recommends using two coffee filters inside a colander, placed inside a bowl to catch the liquid. The first photo shows the yogurt starting to drain.Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want. The next photo shows how much liquid had drained out after 2 hours, when the yogurt was nice and thick.
  3. Since Tzatziki contains finely-chopped cucumber, it’s best to remove the seeds of the cucumber so the sauce doesn’t get too watery. Use a sharp pointed spoon to scrape out seeds as shown in this photo.
  4. Then cut cucumbers into thick slices and put in a colander placed in the sink. Sprinkle on salt and let cucumbers release water and drain for at least 30 minutes or more. (The water released rinses off most of the salt, but if you’re limiting salt in your diet you can rinse them and pat dry with paper towels.)
  5. Tzatziki traditionally contains fresh dill, which makes me glad I have this lovely dill from my garden. Use the fine tips of the dill leaves and discard the thick stems. Some versions of Tzatziki use mint, and I’m thinking dried dill weed would also work in a pinch.
  6. Put the cucumbers, garlic, lemon juice, dill, and black pepper into food processor and process with the steel blade until cucumbers are finely chopped. When you see the liquid in this photo you can tell why it’s important to drain the cucumbers first.
  7. Then stir the pureed cucumber mixture into the Greek yogurt (or yogurt you’ve drained.)
  8. Let this refrigerate for at least 2 hours before using to give flavors a chance to develop.
  9. The World’s Best Tzatziki sauce will keep in the fridge for a day or two, and it’s good on any kind of grilled meat. Look below for more serving suggestions.

How to Make the World's Best Tzatziki Sauce found on KalynsKitchen.com

Dishes from Kalyn that Go Well with Tzatziki:

Greek Meatballs
Ottolenghi’s Turkey Meatballs with Tzatziki and Sumac
Kubideh: Grilled Ground Meat on Skewers
Grilled Middle Eastern Turkey Burgers
Ground Beef Meatball Gyro Lettuce Wraps
Baked Falafel Patties

Other Bloggers Use Tzatziki:

Greek Chicken Souvlaki Salad ~ Lemons for Lulu
Greek Omelettes ~ Shugary Sweets
Greek Tacos ~ Pressure Cooking Today

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week! Taztziki keeps well in the fridge and it’s good on a variety of dishes.

How to Make the World's Best Tzatziki Sauce

How to Make the World's Best Tzatziki Sauce

Yield 14 servings (see note)
Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes

This post will show you How to Make the World's Best Tzatziki Sauce!

Ingredients

  • 3 cups Greek Yogurt (or regular plain yogurt, strained through a filter for several hours)
  • juice of one lemon (about 3 T)
  • 1 garlic clove, chopped
  • 2 medium cucumbers, seeded and diced
  • about 1 T kosher salt for salting cucumbers
  • 1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
  • Kosher salt and fresh ground black pepper to taste

Instructions

  1. If you don't have Greek yogurt, strain plain yogurt for several hours until it thickens.
  2. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.)
  3. Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
  4. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed.
  5. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)
  6. This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Notes

Nutritional information is calculated on 1/4 cup serving size.

Recipe from Georgette Kapos.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 37Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 558mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be suitable for any phase of the South Beach Diet and most other low-carb eating plans. Yogurt is a dairy product where the South Beach Diet recommends always choosing non-fat or low-fat, but Tzatziki is a condiment, and you won’t be eating enormous amounts of it so I would probably use full-fat yogurt for best flavor.

Find More Recipes Like This One:
Use Sauces to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    254 Comments on “How to Make the World’s Best Tzatziki Sauce (VIDEO)”

  1. I made this recipe (adding more garlic because you can never have enough!) and it is fantastic. I used a Greek-style yogurt with no additives and 2 largish cucumbers which I let drain for over an hour (while cleaning the apartment) then squeezed dry and two days later it is still thick and creamy with no excess water. I love it! Thanks for posting this.

  2. Just came across your blog as I was finishing up my restaurant leftovers of gyro meat and tzatziki. We always have tons of Greek yogurt on hand I'm tempted to run out and buy cucumber so I can make this with some grilled chicken for dinner tonight. Here in Tarpon Springs (large Greek community) I never see dill in tzatziki but I have some in my garden so maybe I will throw some in.

  3. Leah, good point! Glad you're enjoying the recipe.

  4. "That said, Tzatziki is a condiment, and you won't be eating enormous amounts of it." — speak for yourself!!! :))))

    Great recipe. I strain my greek yogurt too. Thank goodness for having multiple colanders 🙂

  5. Michelle, so glad you liked it. (And I do know what you mean about the pronunciation of Gyros!)

  6. So my husband LOVES gyros. So I knew I had to find a Tzatziki suce recipe. I didn't like the one in my cooke book, and the store bought tzatziki was jut blah. Hubby said he liked it well enough, I told him it's because he didn't know any better. LOL and since I'm making Gyros for our dinner guests tonight, I knew I needed a WOW recipe. I just finished making the sauce, and OH MY GOSH! It' tastes awesome already, without even having sat in the fridge yet. Just stuck it in. My husband and guests are going to love this. Thanks so much for posting the recipe, and please pass my thanks on to your friend for sharing the recipe with us via your blog!!!!

    PS it's like nails on a chalkboard to me when I hear someoone pronounce gyro it with a hard G!!!! Like someone saying I-talian!!!!

  7. Ahmed, did you use Greek Yogurt or drain your own yogurt? If you drained it, some yogurts just don't thicken as well due to the way the yogurt is made. Other than that, I'm not sure without actually watching you make it!

  8. Hi , I'm a beginner in cooking . I love this sauce so so much . I have a question regarding the consistency : I followed your recipe word by word but I ended up with a semi-liquid sauce and I don't know what went wrong … so Where do you think most people go wrong regarding the consistency ? . Again thank you very much for this Blog .

  9. Kristina, yogurt will only drain if it is free of thickeners & gelatin, such carrageenan, pectin or xantham gum. Try a brand like Nancy's that doesn't add any of these extra fillers. I use it and when I drain a cup of yogurt, it only takes an hour and I end up with 1/2 cup…it decreases by about half. Good luck!

  10. Kristina, I can only guess that the yogurt you used had a lot of water in it. I would try with *real* Greek yogurt, which is very thick. The amount of cucumber may be a matter of taate, but Tzatziki does have a lot of cucumber flavor. Definitely you can add less cucumber if you'd like.

  11. I used nonfat regular yogurt, and strained it as directed, for almost three hours. I also used two medium cucumbers, and drained the water from those as well. However, when I mixed everything together, the taste was great but the consistency was that of a melted milkshake. I'm assuming the yogurt made it not work? Also there was WAY too much cucumber, even for a cucumber lover like myself… Help please! 🙂

  12. Debi, that's great news! Thanks for letting me know they liked it.

  13. mmmmmmmm Very yummy. Im not a great cook but this fully passed inspection by my inherited Greek side of my family! They really enjoyed it. Thanks

  14. I love it! Greek yogurt is my go to food, especially when I'm training.

  15. I'm not sure what "Greek Style Yogurt" is, but the brand of yogurt could definitely make a difference. I'm guessing the flavor will be much better after it sits though. Haven't heard of adding olive oil to this. (You don't want me to come over and cook; I make a terrible mess in the kitchen!)

  16. So what you are saying is… you don't mind coming over and cooking for us, because that is what I heard! We are letting it sit over night, plus one thing I learned is that my wife picked up Greek-"style" yogurt. I'm not sure if that would have made the taste change? Also, I saw that other recipes add Olive Oil… any reason why? I would think it would lose its thickness.

  17. It says in the recipe "This resting time is very important." If you didn't let it rest, I'd guess you don't have the flavor you would have had yet. Without being there cooking it with you there's no way for me to tell if you did something wrong.

  18. The wife and I LOVE to eat this stuff when we go out, so we came online to find a recipe and here we are. We just finished it about an hour ago and followed the recipe every step. We just couldn't wait to let it sit any longer in the fridge, so I tried it and it tastes way too much like the yogurt. Is this normal if we dont let it sit long enough or did I do something wrong? Please help!

  19. So glad to hear it was such a hit.

  20. I just made this tonight for my family to have with pita bread and chicken souvlaki. We live in Astoria, New York which has a huge Greek population. We've eaten tzatziki many times in many places. However, this is, hands down, the best damn tzatziki I have ever had, and ditto for the other 5 members of our family! They were all raving about it – my husband said I could teach the Greeks a thing or two! So much flavor!! Thank you, thank you, thank you for this awesome recipe! I did prep things a bit differently than in the recipe but the ingredients were the same. Yum! Yum! Yum! THANKS!!