Tzatziki Sauce
Texture note: This recipe makes a smoother tzatziki than traditional hand-grated versions. For a chunkier sauce, pulse briefly or fold in finely chopped cucumber after blending.
Servings: 6 servings
Ingredients
- 2 scallions roughly chopped
- 1 garlic clove roughly chopped
- 1 medium cucumber peeled, seeded & chopped (about 1 cup)
- ½ cup plain Greek yogurt
- 3 tablespoons fresh mint leaves
- 1 tablespoon olive oil extra virgin
- 1 teaspoon lemon zest chopped
- 1 tablespoon fresh lemon juice
- salt & pepper to taste
Instructions
Prep the Vegetables
- Roughly chop the scallions and garlic. Peel the cucumber, halve it lengthwise, scrape out the seeds, and chop into chunks.
Remove Excess Moisture from the Cucumber
- Spread the chopped cucumber on paper towels or a clean kitchen towel and press to blot away excess water — this is what keeps the finished sauce thick instead of watery.
Load the Processor
- Add the scallions, garlic, cucumber, yogurt, mint, olive oil, lemon zest, and lemon juice to a food processor or blender. Season with a small pinch of salt and a few grinds of pepper.
Pulse First, Then Blend
- Pulse a few times to break everything down evenly, then blend just until mostly smooth. Stop and scrape down the sides as needed — don't over-process, or the cucumber releases more water than you want.
Taste and Adjust
- Taste and adjust with more salt, pepper, or a little extra lemon juice for brightness.
Chill Before Serving
- Transfer to a bowl or storage container, cover, and refrigerate at least 30 minutes if you have time — the flavors need it.
Serve
- Serve cold with lamb, chicken, vegetables, pita, or anywhere you want something cool, tangy, and creamy.