Low FODMAP Maple-Dijon Herb Oil
This herb oil punches way above its weight — bright, tangy, and just a little sweet, with fresh parsley and thyme making every spoonful feel genuinely alive. The trick that makes it work for sensitive digestion is garlic-infused olive oil, which delivers all that savory depth without the fructans that come from using actual garlic cloves. Whole-grain Dijon adds a subtle pop of texture and sharpness, while a small amount of maple syrup keeps the whole thing balanced rather than puckery. A quick whisk is all it takes to bring the apple cider vinegar, lemon juice, and oil into a smooth, cohesive emulsion that clings beautifully to whatever you drizzle it over. Portioned across six servings, even the maple syrup stays well within a comfortable threshold, so there's no need to second-guess the sweetness. Make a jar on Sunday and you've got a versatile, fridge-ready condiment for roasted vegetables, grilled proteins, grain bowls, or crusty bread all week long.
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Learn more →Ingredients
6 servings
- ¼ cup garlic-infused olive oil
- 2 tbsp whole-grain dijon mustard
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped (optional)
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the garlic-infused olive oil, whole-grain Dijon mustard, maple syrup, apple cider vinegar, and lemon juice in a small bowl.
- 2
Whisk vigorously until the mixture is smooth and emulsified, about 30 seconds — it should look cohesive and slightly thickened, not separated.
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