Coach Richelle’s Tzatziki Sauce
This bright and zesty Mediterranean staple is the perfect cooling companion for rich meats. By using whole milk Greek yogurt, you achieve a thick, decadent consistency that balances the sharp bite of fresh garlic and the citrusy lift of lemon. Whether you’re dolloping it onto lamb meatballs or rolling it into a carnivore-friendly flatbread, this versatile sauce adds a refreshing layer of flavor to any protein-heavy meal.
Ingredients
- 1 cup whole milk Greek yogurt
- 1 tablespoon lemon juice freshly squeezed
- 1 garlic clove finely minced
- 1/4 teaspoon salt
- 1 teaspoon dried dill or 1 tablespoon fresh dill finely chopped
Instructions
- In a medium glass mixing bowl, add the Greek yogurt, lemon juice, minced garlic, salt, and your choice of dried or fresh dill.
- Using a wire whisk or a sturdy spoon, stir the mixture vigorously for about 1 minute until the lemon juice is fully incorporated and the yogurt becomes smooth and glossy.
- For the best taste, allow the sauce to sit for at least 10 minutes before serving. This allows the garlic and dill to fully hydrate and infuse into the yogurt base.
- The sauce should be thick and creamy. If you prefer a thinner consistency for drizzling, you may whisk in an additional teaspoon of lemon juice or water.
- Serve chilled. Transfer any remaining sauce to an airtight container and store in the refrigerator for up to 7 days. Stir briefly before each use as some natural separation may occur.