pjbogart wrote:I skipped the buttermilk in my cucumber sauce this time, hoping it would a bit firmer, but it's still pretty soupy. Cucumbers are pretty much all water, so I'm not sure how to reduce that other than to mash them and just add the pulp. Also added a little lemon juice to the sauce. The restaurants use straight yogurt, but I really like the flavor of the cucumber in there, and it doubles as an awesome salad dressing.
De-seed the cukes, set aside half to a quarter of the cucumbers and dice the rest. Blend the uncut de-seeded cukes with the yogurt. Remove and finish with the remaining diced. Add in spices and whatnot. Removing seeds and not pulping all the cukes have helped keep my tzatziki tight.