Tzatziki Sauce

Tzatziki Sauce
Ever eat a gyro?  This is my version of that yummy white sauce that comes on the side.  It’s not just for gyros. 

2 c sour cream

1 English cucumber, peeled
2 t finely minced garlic
2 T lemon juice
1 T salt, divided
½ t black pepper

First do this:

On a cutting board, combine half  of the salt and the garlic.  With the side of your knife, using a “sliding” motion, mash the garlic and the salt together into a paste.

Then do this:

Divide the cucumber in half.  Grate, or finely dice one half of the cuke.  Chop the other half into ¼” cubes.  Combine this with the garlic paste, lemon juice , salt and pepper.  Let sit for about 20 minutes to macerate, and draw liquid out of the cucumber.

Now do this:

Combine the cucumber mixture with the sour cream.  Stir well.  Set aside for at least 30 minutes to allow the flavors to meld.

Eat it like this:

This is awesome with Greek Style Grilled Shrimp,  gryos, grilled chicken, you name it.  I’m a big fan of serving it with oven roasted potatoes.

If you’re goin’ rogue:

Traditionally, this sauce is made with Greek strained yogurt.  I use sour cream because it’s cheaper, and still very delicious.

Some recipes add olive oil, or vinegar, or different herbs like dill or mint.  Try different things out. 

Purists use white pepper instead of black.  I personally enjoy the aesthetic of the little black flecks.  To each their own.  (White pepper is more expensive and harder to find, by the way)

Keep this in mind:

The longer this sauce is allowed to sit, the more the flavors will meld. 

The cukes will continue to expel liquid as the sauce sits.  So, the next morning when you’re digging your leftovers and you see that water has accumulated on the top of your sauce, just stir it in.