I’m not going to lie to you – I love condiments. I’m the kind of the girl who would (insert: used to) eat sauce with a side of hot chips. Put mayonnaise on everything. Buy 99% Fat Free Italian Salad Dressing like it was going out of fashion (yes, just like you, I used to eat low fat). Oh how times have changed. I went sugar free and through a period of abstinence, but now I’m back on the condiment bandwagon. But this time, I’m making my own. Here are four recipes you need in your life – gluten free, sugar free and all natural alternatives to some of our all time favourites. Enjoy.
Sugar Free Tomato Sauce
- 400g can tomatoes (100% tomatoes)
- 1 sachet tomato paste (salt reduced)
- ½ cup apple cider vinegar (or decrease to 2 tablespoons if your first batch was too strong for you)
- 1 garlic clove, finely chopped or crushed
- ¼ tablespoon sea salt
- 1 tablespoon rice malt syrup
- Bring all ingredients to the boil in a saucepan.
- Reduce the heat and simmer until thick.
- Cool and store in the fridge. I like to re-use an old rice malt syrup jar to store mine.
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar (ACV)
- 1 teaspoon mustard powder
- ¾ cup macadamia/olive oil
- ¼ teaspoon sea salt
- In a blender or food processor, blend egg, lemon juice, ACV and mustard powder.
- Slowly* add in oil, one tablespoon at a time, continuing to blend.
- Add the salt once a creamy mayo has formed.
- Transfer into a jar and store up until the used by date on your carton of eggs. Write it on the lid – you will forget.
*And we mean slowly. The secret to this mayo is patience. Otherwise, it will split and you will be left with liquid, rather than a thick creamy blend. If your mayo does split, the good news is you can save it. Pour the liquid into a jar and place it in the coldest part of your fridge. Wait a few hours then blend again or beat vigorously with an egg beater. It will be slightly less thick and creamy than it should be, but still delicious and useful for salads. Don’t worry, we learned the hard way too.
Cashew Sour Cream
- 1 cup cashews, soaked in boiled water for 10 minutes and drained
- ½ cup water
- ¼ cup extra virgin olive oil or coconut oil
- The juice of one lemon
- Sea salt, to taste
- Combine all ingredients in a food processor or high-speed blender and process until smooth.
- Transfer into a jar and store the fridge for up to a week. The perfect dairy free alternative and divine on top of my Grain Free Zucchini Spag Bol to give it a delicious Mexican twist.
Tangy Tahini Dressing
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil or coconut oil
- 2½ tablespoons apple cider vinegar
- The juice of ½ a lemon or lime
- Sea salt and pepper to taste
- A dash of water
- Put all ingredients except for water in a small jar. Thoroughly mix together with a spoon.
- Add the water only if you would like the dressing thinner. Best to add one tablespoon at a time until the desired consistency is reached. Two tablespoons works nicely in my opinion.
- Pop the lid on and store in the fridge. A delicious salad dressing and just perfect with chopped vegies.
Are there any other condiments you need re-created? I’m yet to try it, but this Simple Sugar Free BBQ Sauce may also be helpful. Natvia is a great sugar free sweetener which you can read more about here.