Gyro White Sauce
Gyro white sauce, also known as Tzatziki is something I always got when I stop by any middle eastern restaurants or food trucks.
While I’m a big fan of spicy food, I find the refreshing flavor of Tzatziki a welcoming alternative, or in many instances a solid addition.
However, as I like to cook I don’t get out to restaurants as often as I would like, so naturally I had to create a recipe for my own sauce.
Why this works:
This gyro white sauce recipe works well because it balances creamy, tangy, and fresh flavors that complement savory, spiced meats commonly found in gyros. Here’s why each component contributes:
- Thick and creamy, Greek yogurt serves as the sauce’s base, giving it a rich texture that’s perfect for a dip or spread. Its slight tanginess also brightens the flavors.
- Grated cucumber adds a refreshing, cooling effect, which pairs well with hot, spiced meats. Squeezing out excess moisture keeps the sauce thick and prevents it from becoming watery.
- Raw garlic gives a sharp, savory note that complements the yogurt’s creaminess and adds complexity.
- The acidity from the lemon juice enhances the sauce’s brightness and brings out the flavors of the other ingredients.
- Olive oil gives a silky finish and rounds out the flavors, making the sauce feel more luxurious and balanced.
- Fresh dill adds a hint of herbaceous flavor, enhancing the sauce’s fresh, Mediterranean profile.
Gyro White Sauce
This refreshing white sauce, also known as tzatziki is quick an easy to make
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Servings: 4 servings
Calories: 61kcal
Ingredients
- 1 cup Greek yogurt full-fat for a creamier texture
- 1 small cucumber grated and squeezed to remove excess water
- 2 –3 garlic cloves minced
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh dill chopped (optional, for added flavor)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Grate the cucumber and use a cheesecloth or paper towels to squeeze out as much moisture as possible. This keeps the sauce from being watery.
- In a medium bowl, mix the yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and dill (if using). Stir until well combined.
- Add salt and pepper to taste. Adjust the lemon juice or dill if you prefer a more tangy or herbaceous flavor.
- Cover and refrigerate the sauce for at least 1 hour to let the flavors meld.
- Serve cold with gyros, grilled meats, vegetables, or as a dip with pita bread.
Nutrition
Calories: 61kcal | Carbohydrates: 2g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 18mg | Potassium: 71mg | Fiber: 0.003g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 0.1mg
