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Greek Yogurt and Cucumber Sauce

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

Yogurt and cucumbers both have excess liquid that must be drained so the sauce can stay thick without “weeping.” Try this sauce with lamb, chicken, or swordfish.

CostInexpensive

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Equipmentfood processor

Five Ingredients or LessYes

Taste and Texturelight, savory

Type of Dishdipping sauce, sauces

Ingredients

  • 2 cups plain low-fat yogurt
  • 1 medium cucumber
  • ½ plus 1/8 teaspoon salt
  • 1 scallion, white and green parts, finely chopped
  • 1 tablespoon finely chopped fresh dill
  • 1 garlic clove, crushed through a press
  • ¼ teaspoon ground cumin
  • Pinch of cayenne pepper

Instructions

Place the yogurt in a paper towel–lined sieve set over a large bowl—the bottom of the bowl should clear the bottom of the sieve by at least 2 inches. Place a saucer on top of the yogurt to weigh it down slightly. Let stand at room temperature for 1 hour. About 1 cup of the whey should drain off. Discard the whey. Place the drained yogurt in a medium bowl.

Meanwhile, peel the cucumber, split it lengthwise, and scoop out the seeds. Coarsely chop the cucumber. In a food processor fitted with the metal chopping blade, pulse the cucumber 8 to 10 times, until finely chopped but not pureed. Transfer to a medium bowl and toss with ½ teaspoon salt. Let stand for 1 hour. Drain into a wire sieve and rinse well under cold running water to remove the salt. Drain well. A handful at a time, squeeze the cucumber well to remove excess liquid, then stir the cucumber into the yogurt.

Stir in the scallion, dill, garlic, cumin, remaining 1/8 teaspoon salt, and cayenne. Cover and refrigerate for 1 hour for the flavors to blend. Serve slightly chilled.

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