Low FODMAP Maple Mustard Sauce
Sweet, tangy, and just a little bit peppery, this sauce comes together in under a minute with nothing but a bowl and a whisk. Two kinds of mustard — smooth Dijon and rustic whole-grain — give it real depth and texture, while pure maple syrup adds a gentle sweetness that balances the vinegar's brightness. A drizzle of olive oil pulls everything into a glossy, fully emulsified sauce that clings beautifully to whatever you're dipping or drizzling. Digestive sensitivities can make condiments a minefield, since so many store-bought sauces sneak in garlic, onion, or high-fructose corn syrup — but every ingredient here is straightforward and gut-friendly at the portions used. Each serving clocks in at well under the threshold for maple syrup that keeps it safe, so you get all the flavor without the second-guessing. It makes 8 servings and keeps in the fridge for up to a week, which means you can batch it on Sunday and reach for it all week long on proteins, roasted vegetables, or grain bowls.
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Learn more →Ingredients
8 servings
- 3 tbsp dijon mustard
- 1 tbsp whole-grain mustard
- 3 tbsp pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- ¼ tsp fine salt
- ⅛ tsp black pepper, freshly ground (optional)
Instructions
- 1
Combine the Dijon mustard, whole-grain mustard, maple syrup, apple cider vinegar, olive oil, and salt in a small bowl.
- 2
Whisk until smooth and fully emulsified, about 30 seconds. Add the black pepper, if using, and whisk once more.
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