Tzatziki sauce

Ingredients

  • 1 cup plain yogurt, drained*
  • 3/4 cup cucumber, drained**
  • 1 tbsp diced shallot
  • 1 tsp (or more) minced garlic
  • 1 tbsp lemon juice
  • 3/4 tsp lemon zest
  • 1 tsp chopped fresh dill
  • Fresh ground pepper to taste
  • A bit of salt

Method

  1. * I used 6% fat plain “balkan style” yogurt, drained by leaving it in a coffee filter in a fine mesh strainer over a bowl for 30-45m. This drained out a bunch of the extra water and made it nice and thick.
  2. ** To drain the cucumber, I diced and salted a bunch of cucumber then left it in a strainer over a bowl for half an hour. I then rinsed it in a collander and pressed between paper towels to squeeze out as much water as possible.
  3. Put the cucumber, shallot, garlic, lemon zest, lemon juice, and dill in a small food processor, and chop it up nice and fine. More water will be released at this point, so drain most of that off.
  4. Put cucumber mixture in a small bowl and add the yogurt. Mix it up and salt + pepper to taste.

I served this with sauted pork tenderloin cubes that I had marinated with olive oil, lemon juice, garlic, and some finely chopped rosemary. Simple salad (romaine, cherry tomatoes, goat cheese) on the side with a lemon/lime vinaigrette.

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