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Sauce: Tzatziki Sauce




Source of Recipe


Norm Corley from Greece


List of Ingredients




2 cups plain yogurt ( in Greece, a very heavy yogurt is used for Tzatziki)
2 large cucumbers
1-1/2 tbsp white wine vinegar
1 tbsp olive oil
salt and pepper to taste
2 large cloves garlic, minced



Recipe



Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours.

Peel the cucumbers and cut them in half lengthwise. Using a teaspoon, scrape out and discard the seeds.

Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cucumbers and allow them to drain for half an hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining.

Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yogurt and mix well. Add a few grindings of fresh pepper and salt if necessary.