Often with an intolerance, you find yourself reading all of the small ingredients for hidden worries and in nowhere is that more apparent than in sauces and dressings. So I thought I would share four completely gluten free recipes, so you can dress your salad or sandwich without worry. From a cheats Caesar dressing to a punchy green piri-piri, barbecue season just looked a little brighter. All of these take around five minutes to prep and you’ll more than likely have most of the things in your store cupboard.
- Crush 1 small garlic clove into a paste with 1 and a half tsp of sea salt flakes. Whisk in 2 tbsp of wholegrain mustard, 1 tbsp of clear honey and 1 tbsp of cider vinegar. Then add 5 tbsp cold pressed rapeseed oil one at a time, whisking each time to create a smooth sauce. Keeps for a week in a jar, shake before use.
- Crush 1 garlic clove into a paste with 1 tsp sea salt flakes. Whisk in 2 tsp Dijon mustard, then 1 and a half tbsp of white wine vinegar. Add 8 tbsp of extra-virgin olive oil one at a time, whisking between each one to make a smooth dressing, season. Keeps for a week in a jar, shake before use.
- Grab a jug, add 150ml buttermilk, 3 tbsp mayonnaise, 25g grated Parmesan, 2 tsp fish sauce, 1 tbsp fresh lemon juice, half tsp of Worcestershire sauce, 1 crushed garlic clove and generous amounts of freshly cracked black pepper. Keeps for a week in a jar, shake before use.
- Grab a small handful of basil leaves, a small handful of parsley leaves, chop 1 jalapeno, 2 spring onions including green stems, half a clove of garlic and add to a mini blender with 1 tbsp sherry vinegar and half tsp of caster sugar. Blitz to blend to a smooth paste. Keeps for 1-2 days in a jar.