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Authentic Homemade Tzatziki Sauce Recipe: Easy Steps from a Brussels Cooking Class

As a avid home cook fueled by global travels, I've made it a mission to recreate world cuisines in my kitchen. The ultimate way to embrace a new culture? Enrolling in local cooking classes during our trips.

Our journey began in 2012 with a hands-on pasta-making class in Italy, teaching us to craft fresh pasta from scratch. This immersive approach became a travel staple, whenever schedules permit.

On a recent visit to Brussels—Europe's cosmopolitan capital—I attended a class at Mmmmh! to master four Mediterranean dishes. In this melting pot of flavors, Mediterranean cuisine was an irresistible choice.

The standout? Our tzatziki sauce—creamy, zesty, and incredibly versatile. Paired with countless dishes, it's my top recipe to share, straight from the class.

Tzatziki Sauce Ingredients

  • 400g Greek yogurt
  • 5 Tbsp olive oil
  • 1 sprig fresh mint
  • 2 cloves garlic
  • 1 cucumber
  • Salt, to taste
  • Black pepper, to taste

Tzatziki Sauce Preparation

  1. Peel and seed the cucumber.
  2. Chop the flesh, lightly salt, and squeeze out excess water using a clean cloth.
  3. Peel and mince the garlic cloves.
  4. Finely chop the mint.
  5. Combine yogurt with cucumber, a drizzle of olive oil, garlic, mint, salt, and pepper.
  6. Refrigerate until ready to serve.

Pro Tip: Make tzatziki 2-3 days ahead—it tastes even better as flavors meld in the fridge!

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