Cucumber Sauce Recipe
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Cucumber Sauce Recipe

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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.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 10 servings


  • 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

Nutritional Facts

1/4 cup: 113 calories, 9g fat (3g saturated fat), 13mg cholesterol, 163mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 4g protein.


  1. 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.
  2. 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.
  3. In a small bowl, whisk oil and vinegar until blended. Stir in the garlic, yogurt and cucumber. Yield: About 2-1/2 cups.
Originally published as Cucumber Sauce in Holiday & Celebrations Cookbook 2003 , p223

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elizabethjhayes User ID: 1702780 71179
Reviewed Oct. 12, 2009

"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!"

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