Tzatziki Sauce

By Tonya_Speed

Yield: 1 1/4 cups

Ingredients

• 2 cups plain whole milk yogurt or 1 cup Middle Eastern-style plain yogurt
• 1 medium cucumber, peeled, halved, and seeded
• 2 teaspoons kosher salt, plus a pinch
• 1/2 clove garlic
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon dried mint, crumbled

Preparation

Step 1

If you're using plain whole milk yogurt, line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 12 hours. Discard the expressed liquid and put yogurt in the bowl.

Grate the cucumber on the large holes of a box grater into another bowl. Sprinkle with the 2 teaspoons salt and rub into the cucumber with your hands. Set aside 20 minutes, then squeeze the cucumbers to express as much liquid as possible.

Smash the garlic, sprinkle with a generous pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the cucumber, garlic, olive oil, lemon juice, and mint into the yogurt. Refrigerate for at least 1 hour before serving.