Tzatziki Sauce
1/2 a large English cucumber - unpeeled
1 1/2 cups plain full fat Greek yogurt
2 large garlic cloves - finely minced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
1/2 teaspoon salt
1 tablespoon minced fresh dill
Grate the cucumber and place in a fine mesh sieve over a bowl to drain. Overnight in the fridge is best but at least 3-4 hours.
Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled. Even better the next day.
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