How to make tzatziki that's garlicky, but not TOO garlicky....
I love a tzatziki (or any tzatziki-style sauce for that matter) that has some of that wonderful garlic zing, but I'm struggling to find the right amount that adds flavor but doesn't overwhelm. I'm currently using one raw clove finely chopped added to about a cup of plain full-fat yogurt, with plenty of fresh dill and maybe a squeeze of lemon. It tastes great at first, but its power makes itself known - unpleasantly - the next morning when you wake up feeling like you've grown a garlic garden in your mouth. Suggestions? Has anyone tried roasting the garlic first, or doing anything else to reduce its potency but not its flavor?
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And while it certainly mellows the flavor and I love it for lots of applications, I probably wouldn't use roasted garlic for this. The flavor profile wouldn't work for me, but thankfully we all have different tastes. For me tzatziki needs a little bite...but it shouldn't hurt.
2) when my daughter had reflux issues, I used to blanch garlic cloves in simmering water briefly before mashing them. This gives you a very mild flavor.
Yes, roasting will make the garlic sweeter.
Also, if your clove has any beginnings of a sprout inside it, remove that. It doesn't seem to matter if the garlic is cooked, but when raw I think it is more pungent.