International dishesSauces and DipsEurope and North AmericaAbout 15 minutes
Cucumber yogurt sauce goes with anything from the grill thanks to its cool tang and the scent of garlic and dill. The catch is that cucumber holds a lot of water, so the sauce loosens as it sits and stops clinging.
Grating the cucumber lengthwise gives long shreds, and wringing them out hard in a clean cloth is what keeps the sauce thick. For a Greek style thickness, the yogurt can drain through cheesecloth for a few hours to lose its whey.
This batch weighs about 832g, at roughly 45 calories per 100g. Serve it with raw vegetables, grilled meat or spread on bread.
Method
Wash the cucumbers under cold running water, peeling them if you like or leaving the skin on when they are fresh and clean.
Grate the cucumbers into fine shreds on a coarse grater, working along the length so the shreds stay long.
Tip the grated cucumber into a sieve or a clean cloth and wring it out hard to remove the water, which keeps the sauce from going thin.
Mix 500 grams unsweetened yogurt with 3 minced garlic cloves, 1 tablespoon lime juice or vinegar and 1 teaspoon salt.
Fold in the cucumber along with the chopped dill and mint, then chill until the flavors settle.
Tips
Wringing the grated cucumber out hard is what makes the sauce thick rather than watery.
For a Greek style thickness, the yogurt can drain through cheesecloth for a few hours to lose some whey.
Fresh mint can be left out for an unfamiliar palate, keeping only the dill.
Thirty minutes in the fridge lets the garlic and herbs settle into the yogurt.
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