Eva’s Classic Greek Tzatziki Sauce

Tzatziki is a popular Greek sauce that is often used as a dip with pita bread or enjoyed with various types of meat dishes such as souvlaki and gyros. It is best made with yogurt, but if you prefer not to use yogurt you may substitute it for sour cream. Keep in mind that the yogurt needs to strain for about 8 to 10 hours, so it’s best to begin the preparation the day before you plan to serve it. Some tzatziki recipes call for a bit of chopped dill or mint, but in this video Eva shows us how to prepare her version of this delicious sauce.

1 tub of plain yogurt
2 cloves of garlic crushed
Half a cucumber
1 tablespoon of olive oil
a pinch of salt (or to your taste)
1 tablespoon of fresh lemon juice

To begin you need to strain the yogurt. Place a cheese cloth or a few sturdy paper towels on a strainer and place the strainer in a bowl. Scope out the yogurt into the strainer and allow the water to strain for at least 8 to 10 hours in the fridge. Once the yogurt has been strained, discard the excess water and place the yogurt in a medium-sized bowl. Add the crushed garlic to the yogurt. Peel the cucumber, slice it in half, remove the seeds, and shred the cucumber using a cheese grater. Squeeze out any excess water from the cucumber and add it the yogurt mixture. Add the olive oil, salt, and fresh lemon juice. Stir the mixture well. Garnish with an olive or a slice of lemon.

Enjoy!

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24 Responses to “Eva’s Classic Greek Tzatziki Sauce”


  • This is good on minty lamb meatballs too.

  • Hey – I can honestly say I’ve never tried that before – have a link to a recipe?

  • This is Fab recipe***** I used Chobani Greek yogurt(draining didnt amount to more than a tsp of whey. I also used my home grown pickling cuke. All I can say is WOWOWOWOW!!!
    To simple To quick(with the pre-strained Greek yogurts–Chobani or Cabots. 10 min and less than an hour in the cooler and it was delightful. next day it was even better. This was perfect for my spicy lamb pies served with a Greek side salad.
    Thanks Eva

  • In case anyone wanted the spicy lamb pie recipe—spiced lamb pies from Anne Willans Look&Cook Classic breads cook book page 68 this is out of this world. Also available online

  • I love this recipe and the video. Eva makes it look so easy; I think I’m going to try this today. Thank you!

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  • LOVED this sauce… I made chickpea patties and used the sauce as a condiment for them… YUMMY!

  • Just made this

    I usually buy it from the local supermarket but home made tastes x100 better
    and it is so easy and quick with such good instructions. And you can pause it and pop into the kitchen and back so you don’t miss any step.

    I’m eating it with grilled pork salami and red peppers in tortilla wraps

    And hot Assam tea to wash it all down

  • It should be noted that much commercial yoghurt contains gelatin and will not strain. Before following this recipe make sure your yoghurt is gelatin-free.

  • I love to cook, so I’m always searching new recepies to try. Could anybody recommend me what to cook today? Thanks a lot!

  • Thank you. I’ve been looking for an authentic tzatziki recipe. Everything I’ve found, so far, is some sort of preppy, tzatziki-inspired sauce that never tastes like it should. This worked out just right for me.

  • Very nice post. I just stumbled upon your blog and wanted to mention that I have truly enjoyed surfing around your weblog posts. In any case I?ll be subscribing in your feed and I hope you write again very soon!

  • looking forward to making this my daughters boyfriend is Greek_Italian…and talked about his grandmother always making Tzatziki Sauce….

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