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Cucumber Sauce

 Cucumber Sauce
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.
10 ServingsPrep: 25 min. + chilling


  • 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


  • 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.