Tzatziki

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Servings: 4 Prep: 15 min Cook: 105 min Dairy Free Gluten Free Paleo Simple Simple Lunch Added 5 months ago Updated 5 months ago

Missing nutrition data for: Cucumber, Lemon, Dijon Mustard, Extra Virgin Olive Oil, Fresh Dill

Ingredients

1 large cucumber ⚠

1 lemon ⚠

⅓ teaspoon sea salt, plus more to taste

2 eggs, at room temperature

1 teaspoon Dijon mustard ⚠

¾ cup refined coconut oil

¼ cup extra virgin olive oil ⚠

3 cloves garlic

1 green onion

1 tablespoon red wine vinegar

1 tablespoon fresh dill ⚠

Instructions

1. Peel and grate cucumber with a box grater or food processor with the grater blade. Juice lemon.

2. Sprinkle cucumber generously with sea salt and allow to sit for 5 minutes. Then gently squeeze over the sink to remove as much excess liquid as possible.

3. Separate half of the eggs, discarding or saving the white.

4. Add the yolk to the food processor with the remaining egg (yolk and white), mustard, lemon juice, and ½ teaspoon sea salt (per 4 servings) and blend for 20 seconds.

5. Using the drip feature on most food processors, slowly – drip by drip – add the cooled coconut oil and olive oil as the food processor continues to run.

6. Continue adding the oils slowly until you have an emulsified mayo.

7. Peel and mash garlic to a paste. Mince green onion.

8. Add red wine vinegar, garlic and dill and pulse once or twice until well combined.

9. Fold in shredded, drained cucumber. Add sea salt to taste and garnish with minced green onions.

10. Refrigerate for at least 2-3 hours to allow the flavors to meld.