Tzatziki sauce
Tzatziki sauce is awesome. If anyone knows how to properly pronounce it, I’d love to be enlightened. I just usually call it yogurt sauce. Hubby knows what I’m talking about when I say that. This sauce goes with a variety of things and you can even just dip veggies in it.
Dill is probably my second favorite herb behind Cilantro. I have a somewhat obsessive love with cilantro. But dill isn’t as versatile in my mind, so we rarely have it in the house. Some day I’ll have an herb garden. First I have to learn how to get our cats (well actually it’s just Nemo) not to eat any plant that is in the house. But I digress. So I love dill and put a lot in this sauce. Feel free to put however much you like.
One Year Ago: Chorizo, Shrimp,and Lentil Stew
Two Years Ago: 4th of July Chocolate Chip Cupcakes
Tzatziki Sauce
Ingredients:
16 ounces (2 cups) of Greek yogurt
5 cloves of garlic, pressed
Half of a cucumber, seeded and chopped into small pieces
1 Tbsp olive oil
fresh dill to taste
Directions:
Mix all of the ingredients together very well.
Place tzatziki in the refridgerator for at least 2 hours.
Stir again before serving.
Recipe adapted from The Rookie Chef
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I loved Cesar salads until I realized how calorie-laden they were. I’m sure making the dressing from scratch helps cut down on this a lot, I’ll have to try it sometime 🙂
beantownbaker — May 22nd, 2013 @ 12:34 pm
It’s still pretty calorie-heavy with the olive oil and egg yolks. But at least it’s all make from scratch!
I love home made dressings 🙂 I make my own each week if I can. I’ll have to try this one!
I made this then my kids and I ate caesar salads using this dressing a few minutes ago. It’s really good! I did leave out the dijon mustard (not a fan of mustard so its rare to find any derivative of it in my house). I also subbed Apple Cider Vinegar for the Red Wine Vinegar. My little one (4 yrs old) loves it! I do have a couple of questions though… Are canned, store bought anchovies raw? How long does this dressing last in the fridge? Is it at all the same or close enough without the anchovies (they are extremely high in sodium)? Thanks for this! If only I could tweak it to a low sodium, non-raw version. I’d be set!! But then it wouldn’t be caesar dressing now, would it?!?
beantownbaker — June 21st, 2013 @ 2:24 pm
Ha good point! I don’t think anchovies in a jar are raw… I could be wrong on that though. You definitely could leave them out, but you would want to add some salt. I personally love the flavor they give as well.
Hi- I make ceaser dressing with raw egg yolks. Most postings say this is harmful after more than a few days I think they say four at the most due to bacteria. You mention three weeks the dressing can last? Are these pasteurized egg yolks?
Thanks Anne