Tzatziki by a French Chef! | Chef Jean-Pierre

Hello There Friends! Tzatziki is a classic Greek sauce that's refreshing, tangy, and perfect for pairing with grilled meats, pita bread, or even as a dip for vegetables. This easy-to-make recipe ensures that you get a delicious, authentic taste right at home. Enjoy this creamy, garlicky delight with your favorite dishes! Let me know what you think in the comments below!
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[@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) ❤

[@starryeye6511]

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

[@flarica64]

Great tip. Thanks!☺

[@billyrogers8384]

One of my favorites

[@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.

[@SixStringControl]

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

[@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.

[@husseinandout3867]

I'm from Turkey and we call it cacık, and the zucchini cake he mentioned at the end, we call that mücver. Whether you call them zucchini cakes/balls, mücver, tzatziki, cacık, gyros, döner etc. doesn't matter to me. I love them all. I obviously love Turkish food, and I love Greek food, and I love to try foods from every different culture.

[@KF1]

I love Turkish food, people and language. You have some of the best archers in the world. Someone's gotta give the Koreans a run for their money

[@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.

[@sibyl999]

@@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]

@@sibyl999 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?

[@Tsakos17]

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

[@ChefJeanPierre]

🙏❤️

[@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! ❤

[@angelicar.7053]

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

[@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.

[@user-uo6fv6zu6z]

Such a fake accent

[@user-se1ev7my6f]

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

[@flarica64]

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 🥰

[@user-se1ev7my6f]

@@flarica64 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❤️

[@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)

[@user-kj1yd6sc9e]

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

[@Snailing_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!

[@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.

[@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.

[@benchapman9662]

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

[@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).

[@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!

[@AlohaSnackbar-pc9gd]

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

[@HPaul-uq3ps]

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

[@seano2178]

Love this chef and his energy.

[@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. 👌😃🙋🏻‍♀️🙏

[@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.

[@anitraahrens905]

❤ Thanx,Chef Jean-Pierre, for correcting us "ding-dongs." I love the way you teach us. Long may you wave! ❤

[@Malechiktiti]

Yes. ❤️🥰👌🙋🏻‍♀️

[@ChefJeanPierre]

Thank you! 😃

[@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

[@byronholmes2496]

Good day to all, peace.

[@DianeHardin-ri4qt]

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

[@iknowheis]

Chef Jean Pierre is a good influence on KZbin!

[@user-mo5om5tv1m]

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.

[@joshuafrederich]

I lost 100 lbs. in three years with Tzatziki, sauerkraut, salt, and jammy eggs. To fix your health, fix your gut first.

[@carolelerman9686]

What's a jammy egg ?

[@joshuafrederich]

@@carolelerman9686 When I boil an egg for 2:45 and then refrigerate, it leaves a liquid yolk that congeals into a custard-like consistency.

[@carolelerman9686]

@@joshuafrederich Thanks

[@KandisXxx]

The jammy egg sounds nice I'm gonna try it thanks

[@joshuafrederich]

@@KandisXxx I remember seeing a recipe for it on this channel but nobody tells you that air pressure is a big influence on cooking time and doneness. It feels good when you finally get it right.

[@EigenARtich]

Immer wieder ein Freude....

[@michaeldunn7716]

CHEF, you are a treasure!

[@alex1986efstaz]

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

[@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.

[@_Dimitris]

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

[@juli2477]

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

[@brightquizzes10]

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

[@jeffwoodall9794]

Jean Pierre, you always make us feel like friends.

[@dicmccoy]

Let's keep the Greek theme going chef. Let's make some Moussaka. 🤤

[@jill7759]

Perhaps some Lemon Greek potatoes?

[@matthewgilfus1640]

Dolmas and avgolemono and we have brunch!

[@rome0610]

Just made Moussaka a few days ago. Delicious as ever! 😋

[@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.

[@pamelasmith9331]

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

[@tadeusz1]

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

[@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. 🤪🤣

[@TheGiggleMasterP]

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

[@AmalAbdelmagid-k5f]

Greetings 🙏 from here in Egypt 🇪🇬... to You in America 🇺🇸 ❤❤

[@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!

[@vickipetilli2854]

I make a weight watcher zero point version. Fat free, plain Greek yogurt, a whole English cucumber, minced (I keep the peel, and there aren’t usually a lot of seeds), minced garlic, fresh dill, salt and pepper to taste, the juice of one lime. Probably not quite as tasty as yours, but definitely faster and doesn’t use every appliance and bowl in the kitchen. I will use it in place of ranch dressing for a veggie dip, or even in place of dressing for my salads. I am diabetic, with a fatty liver, and gluten intolerance. But I like tasty food, so thanks to you, I see delicious recipes and modify them.

[@MariaBlack-yq1gx]

Fat free is the worst thing you can do for a fatty liver!

[@vickipetilli2854]

@@MariaBlack-yq1gx really? Why is that?

[@alexispellegrini5736]

It's true All these low fats (turkey, pork, yogurt etc) are worse Best is just full 'fat' like it is most natural. Salmon, nuts, eggs, avocado etc

[@GaluisMoodFood]

First time we look forward to Mondays. Thanks Chef

[@GlennHines-rj7xr]

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

[@user-cs5gw3qm8q]

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,.

[@user-xk6iv5kq8m]

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

[@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! 🙏❤️

[@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!

[@armpouniotis]

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

[@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 🙏🏾

[@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.

[@sibyl999]

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

[@brawnbenson552]

I love this guy! He cracks me up! 😁

[@coryray8436]

I don't like tzatziki and cucumbers taste awful to me, but I'm still here for the Chef.

[@waltercontreras9291]

🤔

[@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!

[@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

[@dkruitz]

What's a French chef doing in a Greek restaurant? Enjoying good food! I love this channel!

[@attente48]

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

[@morvegil]

Man I love this sauce

[@allans7281]

That with the kebabs is so good

[@TheDunbelievable]

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

[@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.

[@gregsdoodles4547]

Farewell potato Mondays, you will be missed...I loved the potato videos, and now I'm looking forward to trying something new. I've never heard of this but it looks great

[@stevenpatsatsis4060]

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

[@konst80hum]

The chef is right. The secret is to remove the moisture from the cucumber. If you can find strained yogurt use that. Greetings from a Greek!

[@jamescaron6465]

I make a tzatziki sauce for a lamb kabob recipe. I got the recipe from one of my dearest friends who was Greek and he told me to do a fine dice on the cucumber use cheese cloth and ALWAYS seed the cukes. . He said the seeds make it bitter. He used white pepper he didn't like to see the black bits of pepper. But it is the same recipe as yours. It always gets rave reviews. Always. Rest in peace Papou. Never had a better friend.

[@mm3695]

I am from Greece chef and I appreciate you for making tzatziki for us.😂

[@ChefJeanPierre]

It's my pleasure 🙏❤️

[@eamonxofarrell]

After I take out the seeds, I salt the Cucumbers with Gros Sel, then after an hour, rinse them, and pat them dry. Then they are easier to grate.

[@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

[@Athena7771]

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

[@northernmemaw4036]

Thank you So much for this!!! ❤

[@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!

[@Eric1SanDiego1]

Hey Chef JP, I just watched a video by Jacques Pépin and he made a simple tomato sauce. Your voice was in my head when he added onions instead of shallots, used sugar instead of caramelizing them more to develop the sweetness, and added the garlic too early. BUT I imagine you might know him and the recipe DID look amazing. He did add a little BUTTER at the end so I heard your chuckle of approval. In addition to that, I saw THIS video about Tzatziki and was both surprised and disappointed that the recipe I've made for years is nearly identical. Straining the cucumber and yogurt to get rid of the water is essential and I already knew that. You didn't teach me anything groundbreakingly new this time. I have mixed feelings about that! It IS a simple recipe, after all. I also prefer to use Quark or Crème Fraîche because I like a thicker Tzatziki so I can dip crusty bread into it. Texture is the conductor of flavor, after all! You did do a couple of things differently (lemon zest is my friend now) and I can't wait to incorporate those flavors next time. I'll also take your advice and buy higher quality ingredients so when I do make this version, it'll be AH-MAY-ZING. But it'll only be a little more amazing than what I've already known how to make so I'm a bit happy about my previous experience. My foundation is good. The point I'm making is that your techniques have hit home and I've started to develop my own personal twist on the recipes I make and when I see a video, I observe what's going on and decide whether or not to deviate to make my own version. You have been VERY good about telling us when something is IMPORTANT ("Onyo is always number first!") or when it doesn't matter ("Don't have Sage? Use Thyme, it'll be just as good, my friends!"), Your channel has helped my cooking improve by LEAPS and BOUNDS.

[@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.

[@spacekangoo9912]

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

[@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.

[@danieldevite668]

Chef you make cooking fun again! I made this!YUM

[@markadams4316]

I make Tzatziki all the time. My girlfriend asks me why I make so much? You always need a great Tzatziki!!! Looks fantastic Chef!! 🥰

[@danutak.9295]

The best sauce ever

[@Juicypaint]

Tzatziki is my very favorite sauce in the whole world. I can eat it by the spoonfuls with nothing on it. But I totally love it with Greek gyros. Could you make that next. Our local Greek restaurant became disgusting when they moved to a different location.

[@bystandard239]

Cheesecloth is the best. Fabric is the "conductor of water". Use a dry cloth for best results.

[@topfeedcoco]

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

[@Jaxthewonderhusky]

Chef Jean Pierre is the only KZbin influencer I will watch! Mangi! 🐺😁❤️

[@sandyg8794]

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

[@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!

[@tetrafoot]

Every time I watch Chef JP, it gives me the feeling of watching a mad scientist cooking up the next best recipe to take over the world 🤣

[@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

[@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.

[@Stelios.Posantzis]

Apart from the lemon juice and, more importantly, the lemon zest, this is the traditional recipe, with very good tips and advice! One thing to bear in mind is that if you do not get the ingredients' amounts quite right, you always adjust the flavour by adding more olive oil, vinegar, salt and a bit of sugar as needed. For example if it tastes too buttery-oily, you can break it down with a bit of vinegar. If the yoghurt is very sour or you put too much vinegar, you can try adding very little sugar and also more oil. If it's too salty, unfortunately you'll have to add more yoghurt and cucumber so make sure you have some ingredients left as a reserve, just in case. It's fun making it - one of the easiest things to make in the kitchen if you're a total novice. Oh, and don't buy the store stuff! There is no point. It'll taste worse and will be full of weird ingredients and preservatives. More often than not, it will not be true to the authentic flavour.

[@earth1329]

Love tzatziki sauce! That is great, Chef! Looks delicious!

[@garyoconnordbaairrepair7775]

In the 1980s. I was working and a lady opened the Gyro Stop. Her tzatziki sauce on her gyros was fabulous. She was a Gourmet Chef.

[@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”.