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Tzatziki Sauce

Reviewed: Aug. 23, 2013
I pretty much agree with Paula Wood. I just finished making a batch of tzatziki sauce and put it in the frig for a rest. Luckily I already knew 2 steps this recipe leaves out. I don't know about adding salt to the grated cucumbers, I don't, but after I grate them, I place them on a fine strainer and press out all the liquid I possibly can. Second, you don't have to drain the yogert if you buy Greek yogert. Greek yogert doesn't have all that water in it. Otherwise for THIS recipe you need 2 16oz. containers of regular Dannon type yogert, put it in a sieve and let it drain for a couple of hrs. You will wind up with around half of what you started with. Then follow the recipe. I always add more garlic. This sauce is also great on baked potatoes instead of sour cream. Incidently, this sauce tastes just like what I get in Tarpon Springs. Tapron Springs, Fla. is a VERY Greek (at least half the residents speak Greek) sponge fishing port so if it tastes like theirs it must be pretty authentic. Just my opinion.
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