Can You freeze tzatziki?

Freezing isn’t recommended. The yogurt can separate and the cucumber releases water when thawed, which affects the texture. This sauce is best enjoyed fresh.

Why This Tzatziki Recipe Works

This recipe keeps things simple and focuses on technique, especially draining the cucumber and letting the sauce rest. Those two steps make all the difference and turn basic ingredients into a sauce that tastes fresh, creamy, and authentic.

Do I have to peel the cucumber for Tzatziki sauce?

If you’re using an English cucumber or Persian cucumber, the skin is thin and tender and works perfectly in tzatziki. I usually leave it on for extra color and a little texture. But you could certainly peel it if you want to.

How to Make Homemade Tzatziki Sauce (Easy Greek Cucumber Sauce)

Name: How to Make Homemade Tzatziki Sauce (Easy Greek Cucumber Sauce)
Prep time: 15 min
Total time: 15 min
Yield: 12
Cuisine: Greek
Ingredients: 1 English cucumber; 2 cups Greek yogurt; 3 cloves garlic, minced; 2 tablespoons fresh dill, chopped; 2 tablespoon olive oil; Juice from ½ a lemon or 1 ½ tablespoon lemon juice; Salt and pepper, to taste

How to Make Homemade Tzatziki Sauce (Easy Greek Cucumber Sauce)

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Recipe by Rose Atwater

Prep Time15
Total Time15 minutes
Yield12 1x
DietVegetarian

Description

If you love Greek food and Mediterranean flavors, this homemade tzatziki sauce is one recipe you’ll want to keep on repeat. It’s creamy, fresh, and incredibly easy to make, and once you try it, you’ll never reach for a store-bought version again.

Ingredients

Units Scale

1 English cucumber
2 cups Greek yogurt
3 cloves garlic, minced
2 tablespoons fresh dill, chopped
2 tablespoon olive oil
Juice from 1/2 a lemon or 1 1/2 tablespoon lemon juice
Salt and pepper, to taste

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Instructions

Grate the cucumber, using the largest holes on a box grater.
Place in cheesecloth or colander and squeeze out any excess liquid.
Place the Greek yogurt, garlic, dill, olive oil, and lemon juice in the bowl and mix.
Add the grated cucumber and stir again.
Taste and add salt and pepper to taste.
Mix thoroughly and place in the fridge in a covered container for at least 1 hour.
Yield 3 cups or ~12 (¼ cup) servings

Equipment

Mixing Bowls

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Silicone Spatula

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Sharp Knife

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Notes

Use Greek yogurt instead of regular yogurt. The thick texture is what gives tzatziki its signature creaminess.
Drain the cucumber really well. This is the difference between thick, restaurant-style tzatziki and a watery sauce.
Use fresh herbs whenever possible. Fresh dill or mint makes a noticeable difference.
Adjust the garlic to taste. Use less for a mild flavor or add more if you love garlic.
Mint can be used instead of dill for a fresh twist, or you can use a mix of both.
For a smoother sauce, grate the cucumber finely. For more texture, leave it slightly chunky.
For extra tang, a small amount of crumbled feta cheese can be added, even though it’s not an ingredient in an authentic Tzatziki recipe.
In a pinch, sour cream can be used instead of Greek yogurt but then it’s not really authentic Greek Tzatziki.

Nutrition

Serving Size: 1/4 cup
Calories: 72
Sugar: 2.3 g
Sodium: 18.1 mg
Fat: 4.8 g
Carbohydrates: 3.4 g
Fiber: 0.2 g
Protein: 4.5 g
Cholesterol: 6.2 mg

Find it online: https://rosebakes.com/how-to-make-homemade-tzatziki-sauce-easy-greek-cucumber-sauce/