Tzatziki by a French Chef! | Chef Jean-Pierre
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- Опубликовано: 7 июл 2024
- 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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Хобби
It must be Monday morning with Chef Jean Pierre because my face started to smile on its own. Am I the only one?
🙏❤️❤️❤️
Me toooo!!!
His oven smiles too!
❤ Wunderbar! ❤
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) ❤
Nailed it Chef!!! We want more greek recipes!!!😃
As a Greek person I obviously like this recipe a lot!
Many greetings from Greece chef!
t zay t zai kai
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...
@@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¨.
Any tzatziki I’ve had in Greek restaurants have had dill! This is great sauce to add zing to blah sandwiches.
@@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.
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.
Greetings from Greece. I like all your recipes, including this one.
🙏❤️
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.
🙏🙏🙏❤️❤️❤️❤️
I like how he makes the dishes look so appealing. SO simple and yet it makes the dish turn into eye candy! ❤
Add the cucumber scraped seeds to drinking ice water with a little squeeze of lemon, it's great.
Great tip. Thanks!☺
One of my favorites
I’m going to serve the Tzatziki by a French Chef with my Serbian-Croatian Ćevapčići here in Australia 😋
Nothing better than cevaps with tzatziki!
Prijatno!
cevap is Bosnian
@@rusmirdevlic2164 traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia,Croatia, Kosovo, Montenegro, North Macedonia and Western Romania.
My wife was Croatian and was the one who first introduced me to them and made them often for us 👍
Is that a small sausage? I think I might have had that in Serbia back in the Yugoslavia days. With a lot of “pivo” zhivili
@@1streylight yes it’s a skinless sausage traditionally made of minced beef, pork and lamb. Of course it goes down well with beer lol
I am a new dad, and discovering this channel has helped enrich my family’s kitchen table. Thank you Chef. 😃
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!!
ruclips.net/video/czbLfy6LIVI/видео.html
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 🥰
@@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❤️
Exactly how real tzatziki made. Thank you Chef for making us Greeks proud. -Pantelis
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.
@@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!
@@sibyl999 fabulous food here
Almost every recipe I have seen/tried calls for mint. Is that not part of the traditional way of making it?
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.
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.
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.
@@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.
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!
@@jean-pierreaudet2098my mother & granny used an old cotton pillowcase or a cotton kitchen towel. It costs nothing and everyone has one.
Such a fake accent
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!
Been through many of those in Florida. We'll be thinking and praying for you! God bless! 🙏❤️
Spring Branch here.
Yeah, that was nuts.
And here I was thinking it's getting hot in San Diego and could use a nice cool refreshing dip! (gotta love double entendres)
This is explains it! The time I tired to make Tzatziki it had good flavor but was way to watery. Thanks Jean- Pierre.
Love this chef and his energy.
"Play your lemon like a violin" - best quote ever!
Thanks for the Draining (Cucumber + Yoghurt) tip: that will make a difference to my efforts.
The main dish takes skill
The sauces--those are master classes.
Immer wieder ein Freude....
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!
Good day to all, peace.
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
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.
Yes! My kind of thing. Delicious. Watching from South Africa and perfect for hot summers.
I am from Greece and that's exacty how my mom makes it...Thank you chef Jean-Pierre!
Chef making things I didn't know I wanted. God Bless America and our Onyo Emperor!!!!
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.
Chef Jean Pierre is a good influence on RUclips!
❤ Thanx,Chef Jean-Pierre, for correcting us "ding-dongs." I love the way you teach us. Long may you wave! ❤
Yes. ❤️🥰👌🙋🏻♀️
Thank you! 😃
I lost 100 lbs. in three years with Tzatziki, sauerkraut, salt, and jammy eggs. To fix your health, fix your gut first.
What's a jammy egg ?
@@carolelerman9686 When I boil an egg for 2:45 and then refrigerate, it leaves a liquid yolk that congeals into a custard-like consistency.
@@joshuafrederich Thanks
The jammy egg sounds nice I'm gonna try it thanks
@@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.
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.
Like Watermelon and relatives. 👌😃🙋🏻♀️🙏
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.
Also more olive oil
i do the opposite, no vinegar, and increase the lemon :D but its up to whatever u prefer
Also, no dill, just fresh spearmint (dried if it's out of season).
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
Jean Pierre, you always make us feel like friends.
oh I love tzaziki I can 100% agree how important it is for the consistency that you remove water at the beginning great video!
CHEF, you are a treasure!
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 🤣
"Texture is the conductor of flavour". Well said Chef 👌
Good morning my favorite chef another delicious recipe. Have a splendid day.
Let's keep the Greek theme going chef. Let's make some Moussaka. 🤤
Perhaps some Lemon Greek potatoes?
Dolmas and avgolemono and we have brunch!
Just made Moussaka a few days ago. Delicious as ever! 😋
I love how Chef Jean-Pierre is unscripted and unedited just strait forward recipes that are fabulous. Just real cooking
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!
Hello from Wilton, iowa. I've never made any Greek recipes and this looks delicious. You are funny but I needed it this morning. 🤪🤣
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. 🤩
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!
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.
Greetings 🙏 from here in Egypt 🇪🇬... to You in America 🇺🇸 ❤❤
Yummy, yummy, and more yummy. So easy. Looks so good. Thank you.
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,.
I personally just get 1 cup of whole milk yogurt, then add chopped up dill pickles. Allow to marinate. Delicious on falafel!! Easy peezy.
First time we look forward to Mondays. Thanks Chef
Straining the yoghurt is making Labneh, a middle eastern cheese, beautiful 😊
Thank you So much for this!!! ❤
I am Greek, and I would love to taste this tzatziki ! Love you !
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.
I agree with you!
I agree with you!
Τζατζίκι χωρίς σκόρδο ;;;;;;;;;; φάτε γιαούρτι με μέλι καλύτερα
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.
I agree with MovingtoFloridaRealtor, I always smile when I am watching Chef Jean Pierre. He and Jack are always entertaining and simply amazing!
TY Chef JP.
"Here's my thumbs up, what does that mean? Give me a thumbs up too!"
"Yes Chef!"
BIG, BIG smiling faces everywhere after watching this uplifting vid. Thank you Chef J-P. Another winner. Simple but soooooooo good.
Man I love this sauce
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 🙏🏾
Oh ouiiiii ! avec des brochettes de poulet, c'est un délice. Oh yes! with chicken brochettes, it's delicious.
I don't like tzatziki and cucumbers taste awful to me, but I'm still here for the Chef.
🤔
I enjoy watching you. This is the second video I've watched and I know my cooking is going to improve. Thank you
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!
No lemon, no dill for the real traditional tzatziki....though there are many parts in Greece where use these ingredients... Love the way you present all the recipes!!! Greetings from Greece!!!
FIRST! 😂 I'm sending this to my son! No more arguments with Mom if my recipe is correct!
Yep, ‘fessing up to being one of the ding dongs out here which is why I need Chef to set me straight!! 🤪🤣🤣🤣🥰❤️
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.
Fat free is the worst thing you can do for a fatty liver!
@@MariaBlack-yq1gx really? Why is that?
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
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.
Great idea! I certainly can see how it would improve the texture! 🙏❤️
Merci Chef Jean-Pierre ... je viens de découvrir votre chaîne... c'est un pur plaisir de vous écouter cuisiner ... bravo ❤
Oooooooooooooh, my friend Sarah will LOVE this one chef!
I am from Greece chef and I appreciate you for making tzatziki for us.😂
It's my pleasure 🙏❤️
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”.
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.
Nailed it! I picked up ingredients tonight after watching this two days ago! Nice work
The best sauce ever
First time I had that was while in college and we went to an gyro shop and I fell in love with it.
You earned my subscription today Chef! Can't wait to try making this, I'm salivating and feeling like Greek food tonight!
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 ❤
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.
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!
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.
I make Tzatziki all the time. My girlfriend asks me why I make so much? You always need a great Tzatziki!!! Looks fantastic Chef!! 🥰
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.
Yes- I love a little mint❤ My Mama was Greek 100% as she liked to say.
That's exactly how I make my Tzatziki Chef JP !! So happy to see it making some Greek Stuff !!
That with the kebabs is so good
Cheesecloth is the best. Fabric is the "conductor of water". Use a dry cloth for best results.
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.
Your recipe is a better version of tzatziki not a simple one!!!thank you chef I'll try ot for sure.Greetings from Greece!!
The best chef! We needed this!
my mouth is watering with all this lemon!!! Slurp 🙂
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.
I just love this guy!
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
You are a phenomenal influencer!!❤
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!!!
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.
"We're going to have a revolution"
Ooh, but maybe we need a Greek Tzatziki/Harissa revolution ;) haha
Chef Jean Pierre is the only RUclips influencer I will watch! Mangi! 🐺😁❤️