A homemade tzatziki sauce is perfect for a summer barbecue or picnic, but it can often turn out watery if you do not do a simple two minute task before making it.
June marks the official start of summer in the UK, and as we enjoy abundant sunshine, nobody fancies spending hours confined indoors preparing dinner. Greek food is ideal for this season as it’s light, flavoursome and typically remarkably swift to whip up, with tzatziki being among the easiest recipes to create.
Tzatziki is a creamy garlic dip frequently served alongside grilled meats at a barbecue or tucked into wraps for a picnic, though it’s equally moreish on its own with warm bread or crisps. It often delivers better results when homemade, as it requires just a few minutes to prepare and calls for basic ingredients that most people already have in their cupboards.
However, Jeanine Donofrio, a cook and founder of Love and Lemons, has revealed that while tzatziki is straightforward to make, it’s crucial to use a tea towel if you want it to be as creamy and thick as possible.
Jeanine explained: “Squeeze the water out of the grated cucumber. This step is essential for making a creamy tzatziki – if you skip it, the water from the cucumber will cause your sauce to separate. Squeeze the cucumber directly over the sink, or press it lightly between kitchen or paper towels.”
Cucumber is vital in tzatziki because it provides the dip with its fresh flavour, but it holds a considerable amount of water and adding it directly to the bowl can leave the mixture saturated with excess moisture.
This can dilute the tzatziki sauce and render it watery, which means it won’t stick properly to bread, crisps, vegetables or meat.
Failing to get rid of this excess moisture will also cause the dip to carry an overpowering cucumber flavour rather than a satisfying garlicky kick, meaning it simply won’t be as tasty as it ought to be.
Many people just chuck all the ingredients into a bowl, but if you’re after a tzatziki that tastes creamier, richer and more authentic, it’s well worth spending two minutes preparing the cucumber properly.
How to make proper tzatziki sauce.
You will need:
- 240g of Greek yoghurt
- Half a cucumber (around 75g)
- One tablespoon of lemon juice
- One garlic clove (grated)
- One tablespoon of chopped dill
- One tablespoon of mint (optional)
- Half a tablespoon of extra-virgin olive oil
- A pinch of sea salt
Method:
Start by grating the cucumber and garlic. Next, place the cucumber in a clean tea towel and gently squeeze out as much excess water as possible.
Then, in a medium bowl, combine the cucumber, garlic, yoghurt, lemon juice, olive oil, salt, dill and mint (if using). Stir everything together until you achieve a smooth, consistent sauce.
You can serve it straight away if you’re in a hurry, but for a superior flavour, cover the bowl and pop it in the fridge for at least 30 minutes.
This allows all the ingredients to meld together, resulting in a much brighter and more garlicky taste, as the sauce tends to develop a better texture once properly chilled.
Tzatziki works brilliantly on its own as a dip alongside crisps, crackers or chopped vegetables. It also pairs wonderfully with Mediterranean salads, sandwiches and even draped over grilled meat for anyone firing up the barbecue this summer.


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