Glen was working in the kitchen - perfecting his Greek Tzatziki sauce recipe... when he realized he needed a sandwich! But more on that later. If you want to learn How To Make Tzatziki Greek Garlic Yogurt Sauce, with dill, mint, cucumber and a bit of lemon or vinegar - then this is the recipe for you.
|Plain greek yogurt||1 Cup (16 tbs) (250 mL)|
|Grated cucumber||1/2 Cup (8 tbs)|
|Coarse salt||To Taste|
|Garlic||3 Clove (15 gm)|
|Coriander seeds||1/2 Teaspoon (2 1/2 mL)|
|Minced dill||1 Tablespoon , mince (30 mL)|
|Minced mint leaves||1 Tablespoon (30 mL)|
|Ground white pepper||1/2 Teaspoon (2 1/2 mL ot to taste)|
|Olive oil||2 Teaspoon (10 mL)|
|Red wine vinegar||1 1/2 Teaspoon (7 mL)|
1. Grate the cucumber into a colander over a bowl and sprinkle with salt, allow to drain in a colander for 15-20 minutes.
2. Place the yogurt in a mixing bowl.
3. Grind the garlic cloves with the coriander seeds and salt in a mortar and pestle
4. Add it to the bowl with the yogurt, along with the dill, mint, white pepper, olive oil, and red wine vinegar.
5. Squeeze any remaining water from the cucumbers and add to the bowl.
6. Stir to fully combine.
7. Cover and refrigerate.
8. This sauce is best 2-3 days after making... but you can eat it right away if you can't wait!
9. Serve and enjoy!