Tzatziki酱

May 27, 2020

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Tzatziki酱– such a flavorful condiment that pairs amazingly well with so many dishes, or it makes a delicious dip with fresh vegetables or pita!

这个配方是快速和容易由于一些万无一失的捷径。

在木碗自制tzatziki酱与皮塔饼的侧盘的碗。

What is tzatziki sauce?

Tzatziki酱是一种健康草本植物调味,紧张酸奶和鲜黄瓜蘸基于酱或源于希腊。

还有,你会听到tzatziki明显的一些方法,但据说在希腊有道TSAH见键(与“TS”使相同的声音,如比萨饼和奶酪的“ZZ”)。

如何简化Tzatziki食谱

你会经常在食谱,黄瓜需要被注意手切碎或切块但在188bet asia这里,我们只是讳言它在食品加工小(大捷径,但也产生了较好的非粘性质地太)。

然后,快捷二号,而不是在筛超过30分钟的紧张在这里,你只需按出多余液体的纸巾或只使用一个厚厚的希腊酸奶和完全跳过的步骤。

我所有关于简化配方时,有一种方法。188bet asia有时纸巾只是工作。我甚至用他们在匆忙应变乳清。

这是一个最喜欢的酱

I’ve been making this tzatziki sauce for many years. I love that it has a perfectly fresh and inviting flavor, and also that’s it’s a lighter alternative as compared to something like ranch.

And of course homemade is way better than what you get in at the store!

Keep reading below for some ideas on what to serve with it. Endless possibilities!

Overhead image of tzatziki sauce dip on a marble platter with fresh vegetables around it.

Tzatziki酱配料

  • 希腊酸奶:I prefer whole for a richer flavor but you can use low fat if preferred. The brands I usually use are Fage or Chobani, the second does need more liquid dried off with paper towels whereas the first mentioned doesn’t it’s super thick.
  • 英语黄瓜:It’s not critical to peel but keep in mind it does tint the sauce a faint yellow-greenish color if you don’t.
  • 新鲜莳萝:I like mine with a pretty pronounced dill flavor but you can cut back a little if preferred. Mint is another option here.
  • 大蒜:与往常一样一点点走一段很长的路要走尤其是原料时,所以你只需要在这里1瓣。
  • Extra virgin olive oil:not to be confused with standard refined olive oil, extra virgin olive oil is the most raw and unprocessed and has a bolder flavor.
  • 柠檬:This really brightens up the dip, don’t skip it.
  • 盐:You can use sea salt, table salt or kosher salt.

向下滚动下面配方框进行测量。

成分的图片用来制作tzatziki酱汁。包括希腊酸奶,黄瓜,盐,柠檬汁,橄榄油,小茴香和大蒜。

How to Make Tzatziki Sauce

  1. Peel and seed cucumber:如果期望的剥离黄瓜(它增加了一个微弱的质地和将轻轻着色浸渍,但是这是可选的,以剥离)。切片黄瓜在一半通过长度和用勺子取出种子。
  2. 百果在食品加工:印章黄瓜切成块,然后添加到食品加工。****脉冲直到黄瓜几乎切碎。
  3. 流掉在食品处理器液体:从食物处理器上卸下刀片,然后抵靠处理器碗的侧面按黄瓜以除去一些多余的液体,储备液。
  4. Strain if needed:如果使用的是希腊酸奶,这不是很厚,然后蔓延肉末黄瓜在纸巾几层。包装和压出一些多余的液体。
  5. 添加所有tzatziki ingredients to a mixing bowl:Add yogurt, cucumber, dill, garlic, olive oil and lemon juice to a medium mixing bowl. Season with salt, and pepper if using, to taste.
  6. Mix:Stir mixture until well blended. If you find it’s a little thick for your liking you can pour in some of the reserved cucumber juice from the food processor.

拼贴图像示出了三个步骤为tzatziki酱制备黄瓜。示出了来自黄瓜除去种子,放置在食物处理器块和黄瓜在处理器被切碎后。

Can it be made with dried herbs?

Yes, but it’s best with fresh. I have done it with dried dill but it’s not quite as flavorful. If you opt to go that route then use 1 1/2 tsp dried.

Also if you want to add more herbs I also like this with some fresh parsley in addition to the dill.

至于那张薄荷,这真的可以归结为个人喜好。使用一种或另一种的基础上你喜欢或者也许你与它配对。我不建议混合两种。

I personally like the dill option best but both are good.

Is it keto?

有这样的传统tzatziki是酮友好。

Image showing cucumber juice to leave behind in food processor, and straining cucumbers to remove liquid on paper towels.

How to Store It

Shortly after preparing tzatziki should be stored in an airtight container in the fridge, because of the dairy it contains it’s not safe to rest at room temperature more than 2 hours.

多久持续多久?

It should keep well in the refrigerator for 3 days. Stir before using.

之前和混合后在混合碗中显示Tzatziki酱成分。

What to Eat with Tzatziki

  • 服务与皮塔饼(fresh or toasted) or store-bought pita chips.
  • 用作新鲜蔬菜浸(如胡萝卜,黄瓜,西红柿,青椒,西兰花,豌豆)。
  • 对烤土豆或烤土豆
  • Serve over fish (my favorite is salmon as pictured below), chicken, steak or lamb (grilled, roasted or pan seared).
  • Spread or dip inkebabs或索瓦兰吉。
  • 使其成为开胃菜要配全麦饼干。
  • Spread over土耳其汉堡或蔬菜汉堡(莴苣涡卷式如果优选的)。
  • 使用它作为一个沙拉调味品食用。
  • Serve sandwiched atop a陀螺仪
  • Make a greek pasta salad.

在一个木碗tzatziki酱的俯瞰图像上的白色板与皮塔面包蘸。

Tips for the Best Tzatziki Sauce

  • Mince the cucumber up small in the food processor, this will give the tzatziki a better texture.
  • 黄瓜为较厚的浸出版社液体。
  • Use freshest ingredients for optimal flavor.
  • 如果为超过温性食物,然后让在室温下浸其余约30 - 60分钟,同时使用了。冷浸在温暖的食物不在一起搭配都非常好。

显示服务的建议配对tzatziki酱顶上鲑鱼片。

More Delicious Greek Inspired Recipes to Try

Tzatziki

这样的新鲜和美味的调味品是对令人惊讶的具有良好这么多菜,或者它使一个美味浸新鲜蔬菜或皮塔。健康的选择比梅奥沉重的牧场了。

使近2杯。

份量: 6
Prep Time 10 minutes
Total Time 10 minutes

配料

  • 1杯子整个希腊酸奶,优选发哥(重要见注释*)
  • 10oz.英语黄瓜**,去皮如果需要的话,接种
  • 11/2Tbsp chopped新鲜莳萝***
  • 1蒜瓣,finely minced (1 tsp)
  • 1Tbsp特级初榨橄榄油
  • 1Tbspfresh lemon juice
  • 海盐or table salt, to taste and optionally black pepper

Instructions

  1. Peel cucumber if desired (it adds a faint texture and a will lightly tint the dip, but this is optional to peel). Slice cucumber in half throught the length and use a spoon to remove seeds.

  2. 印章黄瓜切成块,然后添加到食品加工。****脉冲直到黄瓜几乎切碎。

  3. 从食物处理器上卸下刀片,然后对处理器碗的边按黄瓜去除一些多余的液体,液体储备(继续,如果你使用的不是很厚的希腊酸奶在笔记步骤1)。

  4. Add yogurt, cucumber, dill, garlic, olive oil and lemon juice to a medium mixing bowl. Season with salt, and pepper if using, to taste.

  5. Stir mixture until well blended. If you find it's a little thick for your liking you can pour in some of the reserved cucumber juice from the food processor.

  6. If serving over warm food (like salmon, chicken, steak, gyro or cooked veggies) let rest at room temperature about 30 minutes. Store in refrigerator.

食谱Notes

  1. *If you are using another brand of Greek yogurt that isn't as thick as Fage then you will need to squeeze excess moisture from the cucumbers after finely chopping, to do so spread over paper towels and press out excess moisture or wrapping in cheesecloth and squeeze.
  2. **10oz. is about 3/4 of 1 medium English cucumber.
  3. ***Mint may be substituted for dill if preferred.
  4. ****如果你没有自己的食品加工机,你可以精细剁碎了手工黄瓜。
Nutrition Facts
Tzatziki
每份的量
卡路里66 来自脂肪的热量36
%每日价值*
脂肪4克 6%
饱和脂肪2克 13%
胆固醇5毫克 2%
Sodium加入14mg 1%
Potassium116毫克 3%
Carbohydrates3克 1%
光纤1克 4%
Sugar 2g 2%
Protein4克 8%
Vitamin A五0IU 1%
Vitamin C2mg 2%
Calcium44mg 4%
1mg 6%
*Percent Daily Values are based on a 2000 calorie diet.
Course:
Cuisine: Greek
关键词: Tzatzikisauce
Author: 贾克琳