The article discusses the challenge of finding gluten-free and dairy-free sauces in stores, emphasizing alternatives like homemade sauces. It suggests combining coconut aminos and mustard to create a versatile sauce that enhances various meals. Coconut aminos, a soy sauce substitute, adds a savory flavor, while mustard contributes heat and acidity. The simple recipe allows for batch preparation and customization, making it an ideal dressing or condiment that can be easily stored and used.
Finding store-bought sauces that are gluten-free and dairy-free can be a mission unless you're a sucker for a simple squirt of ketchup.
Combining these two powerhouse condiments creates a universal sauce that can transform a simple serving of chicken, veggies, fish, or even homestyle fries into a scrumptious feast.
The mustard lends the sauce a touch of warming heat and some tanginess from the acidic component in the recipe.
If you want to make it in advance (or prepare a large batch for the week), combine the elements in a jar and store them in the fridge.
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