Dairy Free Tzatziki and Paleo Mayo

Paleo Mayo and Tzatziki

I decided to share these recipes together simply because I often add a dollop of mayonnaise to the tzatzki to give it a more creamy taste. Both recipes are awesome (hey, so what If I’m biased!) and perfect for the BBQ season.

If you want your tzatziki to be thick and creamy (like sour cream) then you will need to make it at least 3-4 hours ahead of using it, in order to give it time to thicken up. Alternatively you can place a can of coconut milk in the fridge the day before (upside down) so that when you open it up (opening the top of the can), the cream will have settled to the top (the liquid will be at the bottom of the can – keep this for other dishes). If you wanted to add an extra creaminess to the taste then add in a large dollop of mayonnaise to the mixture – just remember to add it in to your macros later.

The mayonnaise also needs to be made a little ahead of time, just to allow it time to chill in the fridge before using because warm mayo is just not that great! Also you might not use all of the oil as it depends on how thick you like it. As you are pouring the oil and the mayo starts to take shape, stop when it becomes thick enough for you. Alternatively if you like it runnier then keep pouring! If you wanted to make a smaller batch then use just one egg yolk and half of the oil.

TIP: When making the mayo, pour the oil in very slowly. For a video of ‘how to’ take a look at the following link; I uploaded a video to my Instagram to show how its done!

See Video

Both recipes can be tweaked according to your taste buds; if you want to add extra lemon or mustard then go for it! I always taste as I go along but be careful as the mayo contains raw eggs! I always wash my egg yolks before using them by running them gently under tap water. I also ensure not to touch the egg yolk onto the shell when separating (as the shells are meant to be the most contagious part – I may be wrong!).

For a serving suggestion I would say to make some burgers or lamb skewers, serve with salad and paleo wraps and a good dollop of tzatziki. Mayonnaise is great it you mix in a large dollop of sriracha – it’s fast becoming one of my favourite dips!

Macros

Mayonnaise – Based on 15 servings
Total Carbs 0.15g
Fiber 0.02g
Net Carbs 0.13g
Protein 0.39g
Fat 14g
Kcals 125

Tzatziki – Making 15 Servings (using 350ml coconut milk)
Total Carbs 1.3g
Fiber 0.12g
Net Carbs 1.1g
Protein 0.60g
Fat 5g
Kcals 48.9

Dairy Free Tzatziki
Print Recipe
Creamy tzatziki, full of flavour without the dairy!
Servings Prep Time
15 20
Servings Prep Time
15 20
Dairy Free Tzatziki
Print Recipe
Creamy tzatziki, full of flavour without the dairy!
Servings Prep Time
15 20
Servings Prep Time
15 20
Ingredients
Mayonnaise
Tzatziki
Servings:
Instructions
Make the Mayonnaise
  1. In a bowl add the two egg yolks and the dijon mustard then whisk until combined
  2. Very (very) slowly whilst using a hand whisk on low, pour in the olive oil and keep whisking.
  3. As the mixture combines it should start to thicken slightly and turn lighter in colour.
  4. Continue to pour in the oil slowly until it's all gone.
  5. Add in the lemon, vinegar, salt and pepper and whisk again to combine.
  6. Taste the mixture and tweak it to suit your tastebuds. I usually add in some more lemon and dijon mustard. If you decide to add in any of these just give the mixture a extra whisk to ensure the ingredients are fully combined.
  7. Store in a glass jar in the fridge for 7 - 10 days * The Paleo mayonnaise shown in this photo is not a full portion (it's just an example). It doesn't last very long in my house! You should get approx 15-20 tbsp from these measurements
Make the Tzatziki
  1. Grate the cucumber into a bowl
  2. Either using a sieve, your hands or a tea towel, squeeze most of the juice out of the cucumber. You don't want it too dry but you don't want it too wet either.
  3. In a bowl pour 250ml of coconut milk and whisk on full for a minute.
  4. Place the squeezed cucumber into the bowl with the coconut milk and add the crushed garlic, (mayonnaise - if using), lemon juice, dill, salt and pepper then stir to combine.
  5. Once you have combined it all, you can choose whether to add in more coconut milk, lemon juice or mayonnaise. I tasted my sauce at this point and decided to add in extra (1 tbsp) of mayonnaise and 1/2 tbsp of lemon.
  6. Place in a glass jar and refrigerate for at least an hour but it could take up to 3. As it chills it should thicken up. If it becomes too thick, you can stir in some more coconut milk.
Powered byWP Ultimate Recipe
Facebooktwitterpinterestmail

Want to leave a comment? ...