INGREDIENTS

  • 16 ounces plain yogurt
  • 1 medium cucumber , peeled, seeded and finely choppedor1peeled grated cucumber
  • 4 ounces sour cream
  • 1 pinch salt
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons red wine vinegar
  • 5 mint leaves , finely mincedor
  • 1/2 teaspoon dried mint
  • 2 small garlic cloves , finely mincedor
  • 1 large garlic clove , finely minced

DIRECTIONS

  1. Place yogurt in a coffee filter or piece of cheesecloth, and place in a strainer over a dish.Let drain for 2-4 hours in the refrigerator.
  2. Meanwhile, put the chopped cucumber in a tea towel and squeeze to remove liquid.Discard liquid. (Or you can grate cucumber on large holes of a grater and squeeze out water. Then sprinkle with 1 teaspoon salt and rub into cuke with hands.Set aside 20 minutes and squeeze again to express as much liquid as possible.This step makes an even thicker sauce.).
  3. Draining the yogurt and cucumber make for a thick and authentic consistency of tzatziki sauce.
  4. Combine the drained yogurt and cucumber, sour cream, pinch of salt, olive oil, red wine vinegar, mint and garlic. (Not necessary, but for a smoother sauce you can smash or mince the garlic, sprinkle with a tiny bit of salt and with the flat side of a knife or the smooth side of a meat mallet, mash and smear garlic to a coarse paste. I find the meat mallet works better.)
  5. Note:we love garlic, so I tried adding more once.It made for an overpowering and almost bitter taste, so now I stick to only 1 clove.
  6. Place sauce in the refrigerator for 1 hour or more to meld flavors.Stir before serving.The sauce can be stored in the refrigerator for up to one week. Makes 2 1/2 cups.