TZATZIKI SAUCE CALORIES RECIPES

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TZATZIKI (GYRO SAUCE) RECIPE - FOOD.COM



Tzatziki (Gyro Sauce) Recipe - Food.com image

I love the sauce that is on a gyro. I wanted to make my own for a greek salad to use as a dressing and found this in a Gourmet magazine. It worked out great. Now I just need to figure out gyros so that I can have it on that. Cooking time is for the chilling it is not necessary but I like mine served cold.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 cup

Number Of Ingredients 6

1/2 medium cucumber, peeled, seeded, and diced
1 garlic clove
2 tablespoons olive oil
1 cup plain yogurt (preferably goat's or sheep's milk)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided

Steps:

  • Toss cucumber with 1/4 teaspoon each of salt and pepper in a colander and drain 15 minutes.
  • Mince and mash garlic to a paste with 1/4 teaspoon salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon pepper.
  • Squeeze out any excess water from cucumbers with your hands, then stir cucumbers into yogurt mixture. Season with salt.
  • Cover and chill 1 hour.

Nutrition Facts : Calories 418.1, FatContent 35.2, SaturatedFatContent 8.9, CholesterolContent 31.9, SodiumContent 1279.7, CarbohydrateContent 18.6, FiberContent 1.1, SugarContent 14, ProteinContent 9.8

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE RECIP…



Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce Recip… image

This is the cool and creamy sauce that usually is served as a condiment on Greek Gyro sandwiches. The recipe calls for the thicker, Greek Yogurt, also called, "Greek Cheese". If you can't find this type of yogurt, you can use plain, regular yogurt from the grocery store. But in order to get the sauce to the desired thicker consistency, you need to suspend the yogurt in a cheesecloth for a couple of hours to drain some of the water off. If you don't mind it moderately runny, you can just make it as is and it is still delicious, just a little more messy. Make this with Recipezaar recipe #285900, Gyros- An Authentic Recipe For Making Them At Home Enjoy!

Total Time 3 hours

Prep Time 3 hours

Yield 3 1/2 Cups, 12 serving(s)

Number Of Ingredients 7

3 cups Greek yogurt (also called Yogurt Cheese, see below for alternative)
3 tablespoons lemon juice (or juice of one lemon)
1 garlic clove, minced
1 large English cucumber, diced (the long, skinny ones)
1 tablespoon salt (for salting cucumbers)
1 tablespoon fresh dill (or both, depending on preference) or 1 tablespoon of fresh mint, chopped (or both, depending on preference)
salt & freshly ground black pepper

Steps:

  • Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
  • In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
  • This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
  • ** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
  • You can skip this draining process, if you want, but you will have a moderately messier, runnier result.

Nutrition Facts : Calories 5, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 582, CarbohydrateContent 1.3, FiberContent 0.1, SugarContent 0.5, ProteinContent 0.2

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