Tzatziki Sauce

(from Bethany’s recipe box)

MAKES ABOUT 2 CUPS

August 6, 2007 notes: Using Greek yogurt here is key; don’t substitute regular plain yogurt or the sauce will be very watery. FAGE Total Classic Greek yogurt is the most widely available brand in this country. You can also make your own Greek-style thickened yogurt (see procedure below) to use in place of the Greek yogurt.

July 1, 2008 notes: Although we prefer the richness of plain whole-milk yogurt, low-fat yogurt can be substituted. Greek yogurt can also be substituted, but use 1/2 cup and skip the step of draining. While we didn’t like the flavor of dried mint, dried dill may be used in place of fresh, but reduce the amount to 1/2 teaspoon.

Source: Cook's Illustrated Published August 6, 2007 and July 1, 2008 (rosebusch, CC and CI collection)

Ingredients

  • 1 medium cucumber , peeled, halved lengthwise, and seeded
  • 1 cup plain whole-milk yogurt , Greek or Greek-style (see note)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh mint leaves and/or dill leaves
  • 1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
  • Table salt and ground black pepper
  • [July 1, 2008 recipe calls for 1 tablespoon fresh lemon juice]

Directions

  1. (2007) To Make Greek-Style Thickened Yogurt: Make sure the yogurt doesn’t contain modified food starch, gelatin, or gums—they prevent the yogurt from draining. You can use whole, low-fat, or even nonfat yogurt to make the thickened yogurt, but whole-milk yogurt tastes best. Use 16 ounces (2 cups) of yogurt for this recipe.

  2. Line a fine-mesh strainer with 3 basket-style paper coffee filters or a double layer of cheesecloth. Set the strainer over a deep container (there should be enough room for a generous 1 cup liquid to drain without touching the strainer). Spoon the yogurt into the strainer, cover tightly with plastic wrap, and refrigerate until the yogurt has released about 1 cup liquid and has a creamy, thick texture, 10 to 12 hours (it can stay in the strainer for up to 2 days).

  3. Transfer the yogurt to a clean container, discarding the drained liquid, and refrigerate for up to 1 week.

  4. Shred the cucumber on the large holes of a box grater. Whisk the yogurt, oil, mint, and garlic together in a medium bowl. Stir in the cucumbers and season with salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour. (The sauce can be refrigerated for up to 2 days.)

  5. (2008) For the Tzatziki Sauce: Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.

  6. Meanwhile, combine cucumber, 1/8 teaspoon salt, and lemon juice in colander set over bowl and let stand 30 minutes.

  7. Discard drained liquid from yogurt. Combine thickened yogurt, drained cucumber, remaining 1/4 teaspoon salt, garlic, and mint in clean bowl.

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