Tangy Mustard and Dill Sauce

This tangy and flavorful dill sauce is perfect for topping grilled fish, chicken, or vegetables. It's also a great dip for crudités or chips. The mustard adds a bit of zip, while the dill provides a fresh, herbaceous flavor.

Mustard sauces have been around for centuries, and they've been used to flavor everything from meats to vegetables to seafood. This particular recipe is inspired by the classic French sauce gribiche, which is made with mayonnaise, mustard, and herbs. I've adapted the recipe to make it low-FODMAP by using low-FODMAP mayonnaise and vegetable broth.

Prep time: 5 | Cook time: 0 | Serves: 2

Ingredients

• 1 tablespoon low-FODMAP mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup low-FODMAP vegetable broth

Instructions

1. In a small bowl, whisk together the mayonnaise, mustard, dill, salt, and pepper.
2. Gradually whisk in the vegetable broth until the sauce is smooth and creamy.
3. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Why It Works

• The combination of mayonnaise, mustard, and dill creates a rich, flavorful sauce that's perfect for topping grilled foods or dipping vegetables.
• The low-FODMAP ingredients make this sauce suitable for people with IBS or other digestive issues.
• The sauce is easy to make and can be stored in the refrigerator for up to 3 days.