Pregnancy Friendly Coconut Mayo Fry Sauce
Dipping sauces are one of those things that can quietly become a problem during pregnancy, especially when they're made with conventional mayo and mystery ingredients. This version swaps in coconut-based mayo and builds on it with pumpkin purée, warm spices, and a touch of maple syrup for a sauce that feels indulgent without any of the usual concerns. The turmeric and ginger bring gentle, earthy warmth, while the apple cider vinegar keeps everything bright and balanced. It comes together in a single bowl with just a whisk — no cooking, no fuss. A quick chill in the fridge is all it takes for the flavors to settle into something that tastes far more complex than the ingredient list suggests. Serve it alongside fries, roasted vegetables, or grilled meat and watch it disappear fast. It's the kind of condiment that earns a permanent spot in your refrigerator door.
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Learn more →Ingredients
4 servings
- ½ cup coconut-based mayo
Ingredient noteStore-bought mayonnaise and mayo-based sauces are made with pasteurized eggs, so they are generally fine during pregnancy.
- 2 tbsp pumpkin purée
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- ⅛ tsp fine sea salt
Instructions
- 1
Add the coconut-based mayo, pumpkin purée, apple cider vinegar, maple syrup, turmeric, ginger, garlic powder, and salt to a small bowl and whisk until completely smooth and uniform in color.
- 2
Cover and refrigerate for at least 10 minutes, until the flavors have melded and the sauce is lightly chilled and thickened.
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