In a bowl add the two egg yolks and the dijon mustard then whisk until combined
Very (very) slowly whilst using a hand whisk on low, pour in the olive oil and keep whisking.
As the mixture combines it should start to thicken slightly and turn lighter in colour.
Continue to pour in the oil slowly until it’s all gone.
Add in the lemon, vinegar, salt and pepper and whisk again to combine.
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.
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
Grate the cucumber into a bowl
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.
In a bowl pour 250ml of coconut milk and whisk on full for a minute.
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.
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.
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.