Low FODMAP Tartar Sauce
Low FODMAP Tartar Sauce is the perfect accompaniment to serve alongside our Air Fryer Fish Sticks, or anytime you crave this classic, creamy condiment. Easy to make and better than store-bought.
Ingredients:
- 1 cup (226 g) low FODMAP mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon minced scallions, green parts only
- Lemon juice
- Kosher salt
- Freshly ground black pepper
Preparation:
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In a small non-reactive bowl whisk together the mayonnaise, sweet pickle relish and minced scallion greens. Add lemon juice, salt and pepper to taste (it will depend on the mayo you use and your palate).
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Tartar sauce is ready to use but will improve if refrigerated for 1 hour before serving. Refrigerate in an airtight container for up to 3 days.
Notes:
FODMAP Information
Our recipes are based on Monash University and FODMAP Friendly science.
- Mayonnaise: Both Monash University and FODMAP Friendly have lab tested mayonnaise. Monash has also tested a low fat version. They all agree that a low FODMAP serving size is 40 g or 2 Australian tablespoons (for low fat, too). Some mayonnaise can contain natural flavors that are derived from onion and/or garlic. Neither of the certifying bodies has told us if the mayonnaise they tested did or did not contain such ingredients. Certainly if garlic or onion are listed as line items on the label, you might look for a different brand.
- Lemon Juice: Monash University has lab tested lemon juice and it is low FODMAP in 1/2 cup (125 g) amounts.
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Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.