Cucumber sauce is a cool and easy dip you can serve with lots of different foods. You prepare it by grating fresh cucumbers then blending them with yogurt garlic and some herbs. It goes really well next to grilled meat or vegetables and tastes nice spread on sandwiches too. Many people look for simple home versions because it comes together fast and only needs everyday kitchen stuff. When you have extra cucumbers sitting around this turns them into something useful and good to eat. The finished sauce feels smooth and creamy in your mouth with a little sour kick from lemon and a gentle sharpness from the garlic.
Feel free to tweak the tastes however you want perhaps throw in extra dill if you enjoy that. A few people keep it thick for scooping while others make it thinner to pour over plates. It keeps fine in the fridge for several days which means you can get it ready early. All in all it offers a basic way to bring bright fresh notes to whatever you are eating without any hassle.
Ingredients
| Ingredient | For 0.5 kg | For 1 kg | For 2 kg |
|---|---|---|---|
| Cucumbers (grated and drained) | 300 grams | 600 grams | 1200 grams |
| Greek yogurt | 200 grams | 400 grams | 800 grams |
| Garlic (minced) | 10 grams (about 2 cloves) | 20 grams (about 4 cloves) | 40 grams (about 8 cloves) |
| Fresh dill (chopped) | 5 grams | 10 grams | 20 grams |
| Lemon juice | 20 ml | 40 ml | 80 ml |
| Olive oil | 10 ml | 20 ml | 40 ml |
| Salt | 1 teaspoon | 2 teaspoons | 4 teaspoons |
| Black pepper (ground) | 0.5 teaspoon | 1 teaspoon | 2 teaspoons |
How to Make
- Start by washing the cucumbers well.
- Grate them using a box grater on the coarse side.
- Sprinkle salt over the grated cucumber and let it sit for fifteen minutes to draw out water.
- Squeeze the cucumber in a clean towel to remove as much liquid as possible.
- Mince the garlic finely.
- Chop the fresh dill into small pieces.
- Put the squeezed cucumber into a bowl with the yogurt and mix them well.
- Add the minced garlic chopped dill lemon juice olive oil salt and pepper.
- Stir everything together until combined.
- Taste and adjust seasoning if needed like more salt or lemon.
- Cover the bowl and chill in the fridge for at least thirty minutes before serving.
Tips
- Grate the cucumbers ahead of time and drain them thoroughly otherwise the sauce gets too watery.
- Use full fat Greek yogurt for a creamier texture low fat works but its thinner.
- If you dont have fresh dill dried dill is okay just use half the amount since its stronger.
- Add a pinch of cumin or mint for a different twist sometimes I do that for variety.
- Serve it cold with pita bread grilled chicken or as a topping for burgers.
- It lasts up to three days in the fridge stir it before using as it might separate a bit.
- For bigger batches double check the draining step it takes longer with more cucumber.
- You know if the garlic is too strong let it sit overnight to mellow out.
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