Greek Yogurt and Cucumber Sauce
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.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
Five Ingredients or LessYes
Taste and Texturelight, savory
Type of Dishdipping sauce, sauces
- 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
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.
1998 Rick Rodgers