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Yoghurt cucumber sauce served with fresh vegetables
Refreshing and light yoghurt cucumber sauce

Refreshing yoghurt & cucumber sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
A cooling classic of the Mediterranean region. The secret lies in 'water management': cucumber is over 95% water. If not removed, your sauce will be a runny soup, not a thick, creamy spread that stays on bread or meat. Garlic and lemon provide character, whilst yoghurt gives silkiness.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 120 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Grater
  • Sieve or clean tea towel

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash cucumber, grate on coarse grater. Sprinkle with salt, mix, and let stand for 10 minutes.

Tip: Salt 'sucks' water from plant cells (osmosis), so cucumber releases juice.
2 ✓

Squeeze cucumber as thoroughly as possible by hand or twisted in a clean tea towel.

Tip: Don't spare effort! The drier the cucumber, the creamier the result.
3 ✓

In a bowl, mix yoghurt with squeezed cucumber, grated garlic, olive oil and lemon juice.

Tip: Worth grating or crushing garlic so it is pasty, not chunky.
4 ✓

Stir in finely chopped dill. Taste, and salt afterwards if needed.

Tip: Be careful with salt, as cucumber was already salted!
5 ✓

Place in fridge for at least 30 minutes before serving.

Tip: Flavours (especially garlic) need time to infuse yoghurt.

Recipe FAQ

Too hot from garlic!
The centre of garlic (germ) is the hottest and hardest to digest, cut it out. If damage is done, add more yoghurt or a little olive oil.

Ingredients

  • 200 g Greek yoghurt (thick)
  • 1 whole (approx. 200g) Cucumber
  • 5 g Fresh dill (chopped)
  • 1 clove Garlic
  • 1 tsp Fresh lemon juice
  • 1 pinch Salt
  • 1 tbsp Olive oil