Are you tired of your tzatziki sauce being too runny and thin?
Don’t worry, you’re not alone.
Luckily, there are several ways to thicken your tzatziki sauce and achieve that perfect creamy consistency.
From adding a thickening agent like cream or cheese to making a second, thicker batch and mixing it in, we’ve got you covered.
But before we dive into the methods, let’s take a look at why your sauce may be too wet in the first place and how to prevent it.
So, keep reading to save your sauce and elevate your next Greek dish!
How To Thicken Tzatziki Sauce?
The best way to thicken a tzatziki sauce is by adding a thickening agent. Cream, cheese, strained yogurt, or Xanthan gum are some of the best options for this.
Whipped cream and cream cheese can act as thickening agents for your tzatziki. Other soft cheese (like ricotta) will do if you have neither on hand. For this option, you should slowly add in your thickener of choice. Start by adding about two teaspoons, mixing it in, and then gradually more until you reach the desired consistency. Adding too much will transform your tzatziki from a dip/sauce consistency into a spread. Additionally, remember that this method will alter the flavor of your tzatziki—possibly a lot, depending on how much of the thickener you’ll need to add. Before you explore this option, you should be confident you’ll enjoy the changed taste.
Another option is to make a second, thicker batch and mix it in with the former, thinner sauce. This method is better if you’d rather keep the original flavor of your tzatziki sauce.
It is very important for you to understand how the ingredients in a tzatziki sauce interact when combined. To make your tzatziki, use thicker yogurt, such as Greek yogurt. Otherwise, you will need to strain plain yogurt before adding the cucumber. Cucumbers are extremely watery and naturally release liquid when cut or combined with yogurt. So, it’s easy to end up with a liquidy, thin, flavorless sauce if you don’t salt, drain, and dry the cucumbers before making tzatziki.
Why Is My Tzatziki Sauce Too Runny?
If your tzatziki sauce is too runny, it could be due to several reasons. One common reason is using the wrong type of yogurt. Regular/plain yogurt is not thick enough to create the desired consistency for tzatziki sauce. Greek yogurt, on the other hand, is strained yogurt and is naturally thicker and higher in protein. If you can’t find Greek yogurt, you can strain regular/plain yogurt for a few hours to achieve a similar consistency.
Another reason your tzatziki sauce may be too runny is due to the cucumber. Cucumbers contain a lot of water, and if not prepared correctly, they can release excess moisture into the sauce. It’s important to peel and seed the cucumbers before adding them to the sauce. You can also salt and drain the cucumbers before adding them to the sauce to remove excess moisture.
Using too much olive oil, lemon juice, or vinegar can also make your tzatziki sauce runny. It’s important to measure your ingredients accurately and add them gradually to avoid adding too much liquid.
Finally, blending the sauce for too long can also make it thin. It’s best to blend the ingredients together just enough to combine them and create a smooth texture.
Tips To Prevent A Watery Tzatziki Sauce
To prevent a watery tzatziki sauce, it’s important to keep a few things in mind. Firstly, use thick and creamy Greek yogurt as the base for your tzatziki. Greek yogurt is naturally thicker and creamier than regular yogurt, which means you won’t have to strain it as much to achieve the desired consistency.
If you can’t find Greek yogurt, you can make your own by straining regular yogurt. To do this, line a strainer with cheesecloth or a coffee filter and place it over a bowl. Spoon the yogurt into the lined strainer and let it sit in the fridge for at least 2 hours or overnight. The longer you strain it, the thicker it will become.
Another important step is to properly prepare your cucumbers before adding them to the sauce. Cucumbers contain a lot of water, which can make your tzatziki thin and watery. To prevent this, slice the cucumbers thinly and sprinkle them with salt. Let them sit for 10-15 minutes before squeezing out any excess liquid with a paper towel.
Finally, measure your ingredients accurately to prevent overuse of liquids such as olive oil, lemon juice, or vinegar. Too much of these ingredients can also contribute to a runny tzatziki sauce.
By following these tips, you can ensure that your tzatziki sauce is thick, creamy, and full of flavor every time.
Adding A Thickening Agent To Tzatziki Sauce
If you want to thicken your tzatziki sauce quickly and efficiently, adding a thickening agent is the best option. One popular thickening agent is Xanthan gum, which is a natural thickener that can be found in most grocery stores. To use Xanthan gum, sprinkle a small amount into your tzatziki sauce and mix it in well. Repeat this process until you reach the desired consistency. Be careful not to add too much, as this can make your sauce too thick and difficult to dip.
Another option is to use strained yogurt. Strained yogurt has a thicker consistency than regular yogurt because the excess liquid has been removed. To strain your yogurt, place a coffee filter or cheesecloth over a strainer and pour the yogurt into it. Let the yogurt strain for several hours or overnight in the refrigerator until it reaches the desired thickness. Once strained, mix the yogurt with your tzatziki sauce until you reach the desired consistency.
If you don’t have Xanthan gum or strained yogurt on hand, you can also use cream or cheese as a thickening agent. Whipped cream or cream cheese can be added slowly to your tzatziki sauce until you reach the desired thickness. However, keep in mind that this method will alter the flavor of your tzatziki sauce, so be sure to taste it as you go.
Using Strained Yogurt To Thicken Tzatziki Sauce
If you don’t have cream or cheese on hand, strained yogurt can also be used to thicken your tzatziki sauce. Strained yogurt is simply regular yogurt that has been drained of excess liquid, resulting in a thicker, creamier consistency. To strain your yogurt, you can use a paper coffee filter in a strainer over a bowl. Place the yogurt into the filter, cover with plastic wrap, and refrigerate for at least two hours or overnight.
Once you have your strained yogurt, slowly add it to your tzatziki sauce, mixing it in gradually until you reach the desired consistency. Remember that adding too much strained yogurt can alter the flavor and texture of your tzatziki sauce, so start with a small amount and add more as needed.
Using strained yogurt to thicken tzatziki sauce is a great option if you want to maintain the original flavor of your sauce while still achieving a thicker consistency. It’s also a healthier option compared to using cream or cheese as a thickening agent. So next time you find yourself with a runny tzatziki sauce, try using strained yogurt for a quick and easy fix.
Making A Second Batch Of Tzatziki Sauce To Thicken It
If you prefer to keep the original flavor of your tzatziki sauce, making a second, thicker batch and mixing it in with the former, thinner sauce is a great option. To do this, start by preparing a second batch of tzatziki sauce using the same recipe but with thicker yogurt or by straining plain yogurt. Once the second batch is complete, mix it in with the first batch until you reach the desired consistency.
This method ensures that the flavor of your tzatziki remains the same while also giving you a thicker consistency. It is important to note that this method may require more time and ingredients than simply adding a thickener to your original batch. However, if you want to maintain the original flavor of your tzatziki sauce, this method is a great option.
