Hi everyone welcome to Le Gourmet TV, today we’re going to make a cool refreshing Tzatziki Sauce and the recipe is found in this new cookbook called “Wine Bar Food” by Cathy and Toni Mantuano.

Pretty, simple recipe but this is something that goes fantastically well any type of Greek food, it goes particularly well with some hot chicken wings that were making, and you find that recipe on our website as well.

So let’s get ready to it and the first thing you need to do is take half of a seedless English cucumber and just peal off the, peal off the skin. So once you’ve got your cucumber skinned you’re going to grate that into a sieve over top of a bowl and just kind to grate in there. Great so once we’ve got, once we’ve got the cucumber grated into the bowl. And we can take two tablespoons of coarse sea salt and sprinkle that over top of the cucumber. It’s kind of looks it around, you want the salt and the cucumber to be in contact with each other and really what this is going to do is draw all of the liquid out of the cucumber. Let this sit for about 20 minutes to let the salt and cucumber react and let a lot of the water come to the surface and drain away and then we’ll move on to the rest of the recipe.

So our cucumber is just about ready and while were waiting for that to finish up we’ll just minced the garlic. So onto this bowl were going to place the minced garlic, sour cream and full fat yogurt. The liquid has pretty much completely drained out of this cucumber now so add that in as well. And then we just start to combine, the last step is to squeeze about two tablespoons of lemon juice. Making sure that you don’t get any seeds in and then just give that a stir.

Now in order to really develop the flavour it’s best if you cover this with plastic wrap and put it in the fridge for at least 12 hours overnight or for full 24 hours the garlic flavour will kind of smooth out and this will be great to go with our chicken wings.