I make this a LOT! It's so quick to throw together and is a wonderful dipping sauce for crumbed chicken or fish (see my recipe for fish and chips here...and you can basically follow the same method for crumbing chicken as I do with the fish, just leave out the dill). A small amount of this sauce goes a long way as a salad dressing. It's great for dipping vege sticks into for a light snack, or as part of a nibbles platter.
By the way, I haven't listed what the recipe is 'free from' as it will depend on the type of mayonnaise and mustard you use- you choose the ones that suit your requirements. If you want to make your own, I've got a great base recipe here.
Place all ingredients in a bowl and mix vigorously with a spoon or whisk until well combined and smooth. That's it!!
Gluten free- Grain free - Dairy free- Refined Sugar Free- Nut Free- Egg Free
In 2011 we planted our first fig tree. In 2013 we had a bumper crop and didn't quite know what to do with them all. We ate them plain, on rice crackers with Manchego (spanish sheet cheese) or sheep fetta or soft goat cheese, on cereal and porridge, stewed or caramelised, and as a wonderful 'hero' element in this fresh summer salad. We've never had such a great crop since!
There are no quantities for this - just add everything to your own liking.
Ingredients and Method:
In a bowl, or on a plate place:
Add freshly cracked pepper to taste.