Tzatziki by a French Chef! | Chef Jean-Pierre

[@MovingtoFloridaRealtor]

It must be Monday morning with Chef Jean Pierre because my face started to smile on its own. Am I the only one?

[@ChefJeanPierre]

🙏❤️❤️❤️

[@mikekephart6960]

Me toooo!!!

[@corvettesbme]

His oven smiles too!

[@anitraahrens905]

❤ Wunderbar! ❤

[@graziellahilliker7591]

No, you’re certainly not the only one. It’s almost half past midnight here when this is uploaded and even though it’s late I still want to watch it straight away coz Chef Jean Pierre does put a smile on one’s face. Thanks again Chef. I’m still waiting on the Chicken Liver Pate recipe(please) ❤

[@saintelsewhere5092]

ΟΚ, a Greek feedback: if you want to be a purist, a) we don't grind pepper in the tzatziki, b) we use one source of acidity, and 80% of the times it's gonna be vinegar (mind you, in Greece our mainstay vinegar is the red wine variety), c) we add significantly more olive oil to the same amount of yoghurt, most probably more cucumber as well, d) the cucumber we traditionally dice more instead of grating, and when we grate it's usually done a bit more diagonally, so that its chunks are lengthier and help tzatziki become a bit more dense, e) lemon zest is highly uncommon. Finally, we don't strain strained yoghurt apart from disposing of the excess fluid covering the top surface in the container, what we do instead is shove a rusk or a piece of stale dry bread somewhere in the tzatziki to absorb humidity while keeping it stored in the fridge. So all in all, not what I'd call a traditional Greek tzatziki recipe, but a creative approach nonetheless and one I bet must taste amazing!

[@KF1]

Thanks for mentioning about the bread. Just making tzatziki for the first time and it's too wet, so I threw a dry piece of bun into it to soak the moisture. Right on. Have a good day.

[@SixStringControl]

Nailed it Chef!!! We want more greek recipes!!!😃

[@johnny711]

Greek chef here. Yes we all chefs around the world have something to say about other chef's recipee but who cares. Nicely done chef!

[@ThatOneGuyWithAReallyLongName.]

You know what I like about Chef Jean-Pierre? You're always his friend. It doesn't matter if you have no idea who he is, or whether you've been a subscriber since he started his channel - you're his friend, and he's your friend. His food is always incredible and his friendly vibe and laid-back yet passionate and heartfelt demeanor immediately dispels any sort of air of superiority about his techniques or recipes. He just wants to share great food with us; his friends. :) We love you, Chef JP! Thank you for sharing your wisdom with us.

[@ChefJeanPierre]

🙏🙏🙏❤️❤️❤️❤️

[@pamelahawn9300]

I like how he makes the dishes look so appealing. SO simple and yet it makes the dish turn into eye candy! ❤

[@uranium5694]

As a Greek person I obviously like this recipe a lot! Many greetings from Greece chef!

[@HenryLeslieGraham]

t zay t zai kai

[@hazzehummuz6688]

Bro where in Greece are you from putting dill in our beloved tzatziki? I started crying seeing the dill... and the acidity comes from fresh picked lemon not vinegar...Harissa?! wtf is that!? Damn my grandgrandma grandma and mother turning in their graves...

[@MyNameIsPanagiotis]

@@hazzehummuz6688 Σε όλη τη Νότια Ελλάδα βάζουν λιιιιιιιιιιιιιιιιιιιιιιιιγο άνηθο, βάζουν όμως. Υπάρχουν και οι εκδοχές με καρότο κλπ. Είναι όπως η χωριάτικη: κάποιοι βάζουν πιπεριές, κάποιοι βάζουν κάππαρη. Κυριολεκτικά ισχύει το "περί ορέξεως¨.

[@tinahamilton9058]

Any tzatziki I’ve had in Greek restaurants have had dill! This is great sauce to add zing to blah sandwiches.

[@christianmontagx8461]

@@hazzehummuz6688 Give it a chance. The recipes are not always original and sometimes they are just special for a specific region of a country but not representative for the whole country, but most of the time they taste very good. It's the same thing that every American thinks that they yodel in any state of Germany but in reality it's just in a small region in the south of Bavaria in the mountains.

[@starryeye6511]

Add the cucumber scraped seeds to drinking ice water with a little squeeze of lemon, it's great.

[@flarican64]

Great tip. Thanks!☺

[@billyrogers8384]

One of my favorites

[@ZacchaeusNifong]

I always check Chef JP's KZbin Channel to see if he's got a recipe for what I'm making before going anywhere else. Classically trained, not pretentious. Golden wisdom and priceless education for me. Thank you Chef!

[@Maureen-q6w]

Don’t know how you always seem to know what recipes viewers are interested in seeing. I’ve been searching for a good Tzatziki recipe for just over a week. Thank you, Chef!!

[@JFW5358]

kzbin.info/www/bejne/mavFfZmva7F8jKs

[@flarican64]

For real. I am planning a Mediterranean spread for my daughter's bday and even though I have a recipe I've used before, I am using this one instead. Thanks, Chef JP 🥰

[@Maureen-q6w]

@@flarican64 I’m going to a friend’s house next week (we get together every month to cook) and wanted to make chicken kabobs/saffron basmati rice/grilled veggies and was looking for a Tzatkiki sauce recipe! Last month, or May, I wanted to make Chilean Sea Bass, even requested it in a comment, and, wallah! Up pops a recipe❤️

[@VipanKumar-e7c]

I am a new dad, and discovering this channel has helped enrich my family’s kitchen table. Thank you Chef. 😃

[@snoopybluejeans]

I love tzatziki and Greek food in general. I used to work for a Greek chef. All his stuff was fantastic. Everything was home made.

[@alex1986efstaz]

I am from Greece and that's exacty how my mom makes it...Thank you chef Jean-Pierre!

[@salarycat]

My favorite chef is doing my native dishes. As a Greek, I think your method is impeccable, even straining the Greek yogurt. You can also use a cheese cloth to squeeze the cucumber. It looks fantastic.

[@jean-pierreaudet2098]

It's a different method. And using a potato ricer to do that cost nothing, even if cheese cloth is not so expensive. Thanks for your sharing.

[@salarycat]

@@jean-pierreaudet2098 yes you’re right. The ricer is better of course, but the cloth or some towel is more common to have. I’ll look into getting a ricer too.

[@KamenTcholakov]

Hi, bulgarian here, love greek cuisine! To be honest straining the cucumber was a surprise for me. Thanks for putting me at ease.. We have a version of our own we call it Snow White salad. My favourite cucumber + yoghurt recipe is tarator (cold soup, practically diluted tzatziki). Perfect for the hot weather in the Balkans. Yamas!

[@myacropolis1]

​@@jean-pierreaudet2098my mother & granny used an old cotton pillowcase or a cotton kitchen towel. It costs nothing and everyone has one.

[@Goinggreenagain]

Such a fake accent

[@Snailed_Suika]

oh I love tzaziki I can 100% agree how important it is for the consistency that you remove water at the beginning great video!

[@Tsakos17]

Greetings from Greece. I like all your recipes, including this one.

[@ChefJeanPierre]

🙏❤️

[@kinbolluck476]

Img y

[@roxannaramirez929]

I never tried making it with both lemon juice and white wine vinegar I’ll have to try that; I’ve made it with one or the other and probably double the dill…I like dill. It makes such a good dip for fresh veggies or bread, dressing for chicken or roasted veggies, as a salad dressing. I’m with Chef, I make a lot at once because it’s so refreshing in summer and multipurpose

[@blueluce8905]

Thanks!

[@ChefJeanPierre]

Thank you! 🙏❤️

[@BacchiosCorax]

I'm Greek but I'm not a chef. I absolutely adore the little tricks and the skilled ingredient preparation by a highly experienced chef. Tzatziki is a surprisingly light sauce (despite the use of garlic) that goes very well with roasted and barbecued meats. Perfect for summer dishes. Thank you for sharing your preparation technique.

[@10ksubsamongus57]

I agree with you!

[@AriaaadneThalestris]

I agree with you!

[@kostantinosadamopoulos5192]

Τζατζίκι χωρίς σκόρδο ;;;;;;;;;; φάτε γιαούρτι με μέλι καλύτερα

[@MrKroakim]

hah, is it heresy to use it with mostly grilled or smoked fish then? personally don't find meat+tzatziki to be such a good combo, but my god, with a grilled potato next to a grilled or smoked salmon, it's absolute heaven.

[@seano2178]

Love this chef and his energy.

[@benchapman9662]

This is explains it! The time I tired to make Tzatziki it had good flavor but was way to watery. Thanks Jean- Pierre.

[@uncledaddy9272]

Exactly how real tzatziki made. Thank you Chef for making us Greeks proud. -Pantelis

[@patrickburns8033]

Not made like that here on Crete, only the grated skin is used, the watery flesh is discarded. 6 ingredients - yoghurt, cucumber, garlic, salt, olive oil and a little red wine vinegar.

[@sibyl333]

@@patrickburns8033 Wow you live in Crete- I love it there. I had a beet salad there- al dente beets, yogurt on side and wild tiny celery on top, olive oil- it was delicious!

[@patrickburns8033]

@@sibyl333 fabulous food here

[@acazreal]

Almost every recipe I have seen/tried calls for mint. Is that not part of the traditional way of making it?

[@emlynjay8633]

Thanks for the Draining (Cucumber + Yoghurt) tip: that will make a difference to my efforts.

[@TurboLoveTrain]

The main dish takes skill The sauces--those are master classes.

[@RichardReid-l3c]

I Love the Monday recipes always something simple that you never thought about doing yourself they are so much better than ready made shop bought items ,well worth a small effort.

[@Eric1SanDiego1]

Oh my goodness I can't WAIT to watch this and then make it. When I was in my 20's, I was stationed in Berlin courtesy of the USAF. My friends and I joked that there were Italian restaurants on every other street corner and the street corners in between had Greek restaurants. This is when I discovered Tzatziki and it got to the point that we could no longer share it, we each had to get one of our own, and sometimes a third that we'd fight over. I LOVE good Tzatziki! The stuff I've usually had since is simply not the same.

[@suzyq3746]

I learn so much from you Chef Jean and because I like how loose and kooky who are that you can laugh at yourself is probably why I relate to you. Keep being you because you are valuable to many. 🤩

[@erielvasan]

Thank you for the recipe chef! A little tip from the recipe that we use in my family: We don't grate the cucumber but instead we make a fine brunoise cut. Yeah it takes more time than grating but the crunchy texture gives it a different profile.

[@ChefJeanPierre]

Great idea! I certainly can see how it would improve the texture! 🙏❤️

[@rachsarnett]

You guys did the right thing. People can be so cruel. Sometimes I honestly think people do not understand deeply connected friendship built with love,.

[@HPaul-uq3ps]

Yes! My kind of thing. Delicious. Watching from South Africa and perfect for hot summers.

[@emmanouelpassas5741]

Very good Tzatziki i do it the same way I use the name Fage yogurt and no straying it dill olive oil maybe little mint lemon garlic good for appetizers small Greek meatballs zucchini etc thanks chef for the good healthy food!!!

[@StacheTB]

Another AMAZING Florida Monday with Chef Jean Pierre!!!! You are like the Bob Ross of modern media chefs!!! Just sharing your happy little recipes and tips in the kitchen. Thank you!

[@timheldreth6365]

I have been involved in the restaurant industry my entire life, you have re-inspired me to reach a different level of professionalism. For the past month I've been watching your shows and I must say my skill level has increase. Thank you

[@thehabitat7299]

It's already been said a million times but it's always an instant thumbs up as soon as i click on this Nation Treasures videos!!! Can't wait to make this with some fresh garden cucumbers this year!

[@ricebrown1]

This came at just the right time, chef. We're currently getting pounded by a hurricane and I could use something to take my mind off the wind and rain. Thanks, Chef!

[@ChefJeanPierre]

Been through many of those in Florida. We'll be thinking and praying for you! God bless! 🙏❤️

[@dalesmth1]

Spring Branch here. Yeah, that was nuts.

[@Eric1SanDiego1]

And here I was thinking it's getting hot in San Diego and could use a nice cool refreshing dip! (gotta love double entendres)

[@JIM-fj2dy]

I agree with MovingtoFloridaRealtor, I always smile when I am watching Chef Jean Pierre. He and Jack are always entertaining and simply amazing!

[@Themacchuck]

It was nice to hear balsamic in the recipe. I’m a chef and years ago a friend worked for a Greek bar/restaurant. Their tzatziki was the best but the recipe was secret, made only by the wife of the owner. I figured out the recipe by asking my friend, what ingredients were ordered that weren’t used in the kitchen. It was balsamic vinegar, not white like Chef suggested but regular balsamic. My tzatziki has been on point ever since. I’ve never used zest so now I have a new recipe to try out. Thank you Chef ❤

[@jem77469]

As always, Chef Jean-Pierre, you're the best! I would not have of those steps to remove the extra water, but it sure makes a difference! Love tzatziki with some harissa mixed in. Another good option is to add some tahini (sesame paste) to give it a nutty flavor.

[@Kleinhirn59]

Immer wieder ein Freude....

[@elizabethruiz316]

Hello Chef Jean-Pierre and Jack. I hope you enjoyed the Independence weekend. I just did the Tztziki !!! ANd, OMG!!! It is delicious!!! I tasted the first time like 3 months ago in a Greek restaurante and it’s the same flavor !!!! Thank you Chef!

[@ChefJeanPierre]

🙏❤️

[@angelicar.7053]

I followed this recipe and the family gave rave reviews. You are such a great teacher!

[@spacekangoo9912]

Merci Chef Jean-Pierre ... je viens de découvrir votre chaîne... c'est un pur plaisir de vous écouter cuisiner ... bravo ❤

[@tadeusz1]

BIG, BIG smiling faces everywhere after watching this uplifting vid. Thank you Chef J-P. Another winner. Simple but soooooooo good.

[@leonardedgarsr2014]

Chef...You da man!!!!!!!!!! BTW,,,The microplane was originally designed to be used as a wood rasp..and it excels at that as well as a food grater!!!👍

[@brightquizzes10]

"Texture is the conductor of flavour". Well said Chef 👌

[@sandylewis8897]

I personally just get 1 cup of whole milk yogurt, then add chopped up dill pickles. Allow to marinate. Delicious on falafel!! Easy peezy.

[@AndiS-dz4pq]

I love Tzatiki. My Cypriot friend showed me how to make this over 40 years ago. I can eat it on its own, it’s so delicious! Thanks Chef for making my favorite condiment.

[@Sniperboy5551]

One of the best summer snacks is just unpeeled cucumber, sliced up a bit (to your liking) and some Italian dressing or oil and vinegar, salt and pepper. Cucumbers are the ultimate summer food.

[@Malechiktiti]

Like Watermelon and relatives. 👌😃🙋🏻‍♀️🙏

[@LIZZIE-lizzie]

When I want to make something, I always know where to go - right to Chef Jean Paul! And we're going through a heat wave where apartment dwellers don't dare to turn on the oven - even boiling water during the afternoon hours is bad. Something cool like this is perfect! Thank you, Chef Jean Paul 🥰

[@GlennHines-rj7xr]

Straining the yoghurt is making Labneh, a middle eastern cheese, beautiful 😊

[@armpouniotis]

I am Greek, and I would love to taste this tzatziki ! Love you !

[@DianeHardin-ri4qt]

Good morning my favorite chef another delicious recipe. Have a splendid day.

[@iknowheis]

Chef Jean Pierre is a good influence on KZbin!

[@alexanderscalzo340]

Ah what a better way to combat the Monday blues by watching a brand new video of yours chef. Your recipes keep me uplifted! Many thanks friend 🙏🏾

[@juli2477]

"Play your lemon like a violin" - best quote ever!

[@attente48]

Oh ouiiiii ! avec des brochettes de poulet, c'est un délice. Oh yes! with chicken brochettes, it's delicious.

[@Erri-kb6et]

As a Greek cook I never need to strain the Greek yoghurt, it's always thick enough. The cucumber I do squize and I also don't add any vinegar or lemon, just olive oil, salt, pepper and occasionally dill or mint. It then goes into the pita with meat, tomato, parsley and red onion. Of course it is delicious with many more mezedes! Greetings.

[@Athena7771]

Looks lovely Chef. Looking forward to seeing the zucchini pancake too! Cheers.

[@TheGiggleMasterP]

You earned my subscription today Chef! Can't wait to try making this, I'm salivating and feeling like Greek food tonight!

[@CarolynnMc01]

Thank you~ I've never put garlic into my tzatziki but I will now! Garlic makes everything better. Love your channel, Chef! Best regards

[@Slavic_Sky]

in hot months like now I eat tzatziki with dark rye bread and boiled egg and it keeps me going. there are many ways of preparation but it's pretty refreshing if you add some mint to that

[@mikevp5303]

When I lived in Germany we always ate a Turkish donair with Tzatziki. It was great after a late night drinking over the weekends to sooth the hunger back in the 80s and 90s. Thank you Chef today is Donair day with Tzatziki

[@hesido]

It's called "Cacık" in Turkish, not surprisingly made from yoğurt.

[@mikevp5303]

@@hesido thank you for that info

[@michaeldunn7716]

CHEF, you are a treasure!

[@pamelasmith9331]

I enjoy watching you. This is the second video I've watched and I know my cooking is going to improve. Thank you

[@Chadf838]

quick, easy BUT... as stated, flavor is there with time~ If a scots-american can make tacos an Itilian Frenchmen can make greek sauce. (Skip his dill & use cumin or mint. I use cumin’n smoked paprica or cumin and allepo pepper). Thanks for yet another one Jay Pee !!!

[@Chadf838]

must B just dropped ta geta comment. I’m gunna start collectin JP recipes ("the 3 custards", some each of potatoe & chicken, and his ‘scratch’ whole wheat pizza). 8^ 0

[@GeorgGrohs]

Tzatziki fits excellent with gyros. And even some bbq meat. Of course you might have a slightly intensive breath afterwords but gyros in summer with french fries and a good salad.... or as gyros pita take away....simple, delicious, yummy.

[@russelbaird3342]

I love to watch you create, it makes me happy to see you do your own thing. Not all but a lot of the foods you make find their way to my dinner table . Thank you Chef.. this will be one of those . .

[@AlohaSnackbar-pc9gd]

Chef making things I didn't know I wanted. God Bless America and our Onyo Emperor!!!!

[@gwcgwc1]

This is one of my favorite sauces in the world. I've tried to make it myself so many times but it never tastes nearly as good as the restaurants. I'll be trying this one tonight. Thanks, Chef!

[@ΜάτσαΝταλί]

Your recipe is a better version of tzatziki not a simple one!!!thank you chef I'll try ot for sure.Greetings from Greece!!

[@mmessaris]

Ευχαριστούμε πολύ, Σεφ Γιάννη-Πιερρείδη!

[@christianriel8040]

Bon truc avec le sel pour le concombre; l'osmose. Personnellement, je fais juste essorer le tout avec un linge à vaisselle. C'est plus rapide. Mais oui je vais essayer l'osmose la prochaine fois. Important aussi d'enlever le lactosérum du yogourt. Très bien Jean-Pierre, milles fois bravo!

[@cmdrbnd007bond8]

First time I had that was while in college and we went to an gyro shop and I fell in love with it.

[@GrandmaSheila]

Please do the zucchini pancake recipe next, Chef! This recipe is perfect. You make our Monday, as always. And you're almost at 2 MILLION followers! Bravo chef!

[@MurraydeLues]

First timers only think you are a nut. Us longer termers KNOW you are. That's why we love you. Tzatziki is a brilliant sauce to brighten food up.

[@DeborahWheeler-v1q]

Yummy, yummy, and more yummy. So easy. Looks so good. Thank you.

[@jonathonstorjohann9030]

Hello from Wilton, iowa. I've never made any Greek recipes and this looks delicious. You are funny but I needed it this morning. 🤪🤣

[@Keith80027]

Look at all that water, it is must be raining! I love Tzatziki on my steaks at times! Thanks for showing us how to make it.

[@lorettaromero3205]

Thank you, Chef Jean-Pierre, for all you do for us. I have a question do you have a Documentary about your career. If not, it will be varied interesting. Watched your Q&A a year ago and that was interesting. Great channel

[@pamlico53]

I’m thinking Chef knows everything you just wrote, along with much more. All throughout the video he says he’s “ sure his Greek friends will say he did not put this or that in it but this is the way he does it. His variation is delicious and I’ve never had anything but complimentary reviews . There are purist and then there are the rest of us. As Chef said, “ It’s really a matter of opinion my friends”.

[@taragillette2189]

Love love love your videos ❤

[@ChefJeanPierre]

🙏❤️

[@jeffwoodall9794]

Jean Pierre, you always make us feel like friends.

[@sandyg8794]

Hi Chef Jean-Pierre! This tzatziki recipe looks so good! I'm adding it to my folder. Thank you so much for sharing!

[@GreekPackDragon]

I give Chef JP an A+! Remember. Tzatziki is Greek Ketchup! We leave the lemon out all together. Just increase the amount of Vinegar (I use red wine vinegar). Even better.

[@eliarvanitou9118]

Also more olive oil

[@FlexNiko]

i do the opposite, no vinegar, and increase the lemon :D but its up to whatever u prefer

[@kammen1flatza]

Also, no dill, just fresh spearmint (dried if it's out of season).

[@FlexNiko]

@@kammen1flatza thats definitely not traditional, but probably tastes good too :)

[@_Dimitris]

Jean-Pierre I'm Greek as well don't listen anyone you made an Extraordinaire Fantastik tzatziki. Bien Fait!!!!!

[@thedonofdank2538]

That's a proper Greek Tzatziki chef, im so happy you used dill and not mint like i see many clueless people using. The same recipe with mint is call Cacik which is Turkish. Tastes amazing too but it's not Tzatziki.

[@brawnbenson552]

I love this guy! He cracks me up! 😁

[@TheDunbelievable]

Nailed it! I picked up ingredients tonight after watching this two days ago! Nice work

[@anastasiak.806]

I love you from Greece 🇬🇷 💙 ❤️

[@topfeedcoco]

I LOVE Tzatziki Chef, it'll go great with your version of Hummus I'm going to be making this week!!!

[@davepikleyeh]

A delicious dish, made it a few weeks ago - but now...I gotta make it again! Thanks chef!

[@rf5210]

Very nice chef, thank you for sharing. It may not be traditional bit a little bit of chopped fresh mint leaves adds an additional dimension to the flavour.

[@chrysanthepaxinos2839]

Thanks Chef for a different take on Tzatziki. Only one suggestion. If you use Fage yogurt, full fat or 5%, you don't need to strain it at all, and these days this Greek brand is available in the USA and I believe produced in the USA too.

[@can-i-go-now]

I was in the mood to for some Greek cooking and this video just popped up it's a sign... can't wait to try.

[@avidcarsons6412]

The great teacher... Amen

[@danutak.9295]

The best sauce ever

[@watchfulatmoney1911]

Hey Chef! Love the video! I love these sorts of side dish/appetizer videos and would love to see more. With summer in full swing, you should do a refreshing Ceviche dish as a video! Thank you for everything and Congrats on 2 Million subs!

[@AbigailGerlach-zt1sh]

I drain the yogurt for at least 8 hours, use at least 3 grated cucumbers, lemon juice, olive oil, salt, pepper, garlic and dill (sometimes mint). I store it in a tightly covered jar and use it as dressing.

[@sibyl333]

Yes- I love a little mint❤ My Mama was Greek 100% as she liked to say.

[@davidcoleman757]

Making cooking fun. This is great. I have a fine recipe for chicken escalopes and tzatziki, and this looks like a better way to make the tzatziki. Thanks Chef.

[@stevenpatsatsis4060]

That's exactly how I make my Tzatziki Chef JP !! So happy to see it making some Greek Stuff !!

[@ventzpwnz8659]

Never tried lemon, lemon zest and pepper in it (just vinegar for acidity). I ll for sure give it a go!

[@andystone6777]

my friend, you're the best & never ever let anybody else tell anything different !

[@ChefJeanPierre]

👍👍👍❤️

[@andystone6777]

@@ChefJeanPierre 👍🥰👍