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Cucumber Sauce Recipe

Cucumber Sauce Recipe photo by Taste of Home

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I'm Greek and my husband's Sicilian, so we use plenty of garlic in our cooking. We typically serve this traditional Tzatziki with lamb and chicken.

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Cucumber Sauce Recipe

Prep: 25 min. + chilling

Yield: 10 Servings

25 25

Ingredients

4 cups (32 ounces) plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves, minced

Directions

Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight.
Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid.
In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber. Yield: About 2-1/2 cups.

Nutritional Facts 1 serving (1/4 cup) equals 113 calories, 9 g fat (3 g saturated fat), 13 mg cholesterol, 163 mg sodium, 6 g carbohydrate, trace fiber, 4 g protein.

Originally published as Cucumber Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p223

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Cucumber Sauce

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(1-1) of 1 reviews

Reviewed on Oct. 12, 2009 by elizabethjhayes

Great sauce for falafel. I cut the recipe in 1/2 because I didn't need so much sauce. I still used the full cucumber and cut the rest of the ingredients in half. Turned out great!