Tzatziki

Two causes. First, the cucumber was not squeezed dry enough — grated cucumber releases water continuously, and even a little residual moisture dilutes the yogurt within an hour. Wring it in a clean towel until almost nothing comes out. Second, thin yogurt. Regular yogurt has too much whey. Use strained full-fat Greek yogurt (5 to 10 percent fat), or strain regular yogurt through cheesecloth for 1 to 2 hours. If your tzatziki has already gone watery, pour off the liquid that has collected and stir in 2 to 3 tablespoons of strained yogurt.

Full-fat Greek yogurt is the standard because it is thick and tangy. Regular yogurt is too thin and will produce a runny dip. If you only have regular yogurt, strain it: line a sieve with cheesecloth over a bowl, pour in the yogurt, and refrigerate for 1 to 2 hours until it thickens. Labneh works beautifully for an even thicker result. Avoid fat-free Greek yogurt — it tastes sour and lacks the creaminess that makes tzatziki satisfying.

Tzatziki actually improves after resting. Make it 2 to 24 hours ahead for the best flavor. It keeps 3 to 4 days in the fridge in an airtight container; on the table, do not leave it out of the fridge for more than 2 hours (1 hour in hot weather). One note: raw garlic intensifies over time. If you plan to serve it the next day, use slightly less garlic or add it fresh just before serving. Give it a good stir before serving as the cucumber may settle to the bottom.

Tzatziki is one of the most versatile sauces in any kitchen. Beyond grilled lamb and chicken, it works as a dip for pita chips, raw vegetables, and falafel. Spread it on sandwiches and wraps instead of mayonnaise. Dollop it on roasted vegetables, baked potatoes, or grain bowls. Use it as a salad dressing thinned with a little lemon juice. It pairs surprisingly well with spicy food — the cool yogurt balances heat from chili or harissa. It is also the standard sauce for gyro and souvlaki.

Fresh dill is strongly preferred — its bright, anise-like flavor defines traditional tzatziki. Dried dill works in a pinch but use only one-third the amount since it is more concentrated and slightly musty. Fresh mint is the best alternative; many Greek cooks use it alongside the dill or instead of it. A mix of mint and dill is excellent. Parsley works but gives a different character entirely. Avoid dried herbs generally — tzatziki is a fresh sauce and benefits from fresh herbs.