Condiments can be tricky for those with allergies. One of my most severe anaphylactic triggers is mustard, which is a common condiment in and of itself, not to mention that mustard seed pops up in most barbecue sauces and salad dressings. With W’s dairy, soy, and egg allergies, we also eliminate cream cheese, mayonnaise, ranch, butter, soy sauce, sour cream, and countless other condiments.
So what do we use to dip, marinate, and spread?!
In addition to olive oil, my tops are:
Honey is not an allergen for anyone in my family so we use it and use it lots! Local and organic is almost always the way to go.
There are several on the market to choose from, but I make sure that organic tomatoes is the first ingredient, with no allergen additives.
Local or homemade jams
As spreads or marinades, jams from local berries and fruits are a fabulous option.
Organic maple syrup
Tater tot hots dipped in maple syrup for breakfast? Yes, please!
This Texas made sauce is often the only one on the shelf that leaves out mustard – and it’s delicious!