Make your own spicy condiment with Sriracha

Make your own spicy condiment with Sriracha

This article in the Washington Post does a very comprehensive job of comparing condiments in terms of their health and nutrition benefits.

I am a mustard person myself, but, every so often I will make a spicy mayo using sriracha sauce. It makes a great addition to anything from the grill, from burgers to veggies. If you choose to go with a light mayo, using the hot sauce is a good way to “mask” that light flavor.

I would also add salsa to the list of condiments, though I guess technically it is a sauce. At about 4 calories per tablespoon and less sodium than ketchup (96 milligrams per tablespoon) it’s a very good choice. Plus salsa has lots of lycopene as well.

Made from soy without dairy, cholesterol, eggs, wheat, gluten, or sugar

Made from soy without dairy, cholesterol, eggs, wheat, gluten, or sugar

There’s also a product called Miso Mayo which is more comparable to mayo in terms of nutrition, but, suitable for vegans. It has 90 calories per tablespoon, 9 grams of fat and 100 milligramas of sodium. I mention it because it is VERY tasty, and is made from soy without dairy, cholesterol, eggs, wheat, gluten, or sugar, which can be beneficial if you are on a special diet or have certain allergies.

What’s your favorite condiment or dipping sauce?

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