Whole30 Sauce Roundup

Apricot Ginger Dipping Sauce

• 3/4 C apricot preserves- make sure to check the label and buy the kind sweetened with fruit juice
• 1/2 tsp ground ginger
• 2 T water
• 1 T coconut aminos

Creamy Cilantro Dipping Sauce

• 1 C avocado oil
• 1 egg
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1 garlic clove, minced
• 1 T lime juice
• 1/3 C cilantro

Pineapple Sunbutter Sauce

• 1-20oz can pineapple chunks, drained
• 1/2 C coconut aminos
• 1/2 C sunbutter
• 1/2 lime, juiced
• 1/2 tsp fish sauce
• 1/2 tsp sambal chili paste

Basil Aioli

• 1 C avocado oil or extra light tasting olive oil
• 1 egg
• 1 tsp Dijon mustard
• 2 tsp apple cider vinegar
• 1/4 tsp sea salt
• 2 garlic cloves, minced
• 1/3 C fresh basil leaves, roughly chopped

Teriyaki Sauce

• 3/4 C coconut aminos
• 1 1/4 C pineapple juice
• 1 garlic clove, minced
• 1 tsp fresh ginger, minced
• 1 T rice vinegar
• 2 tsp sesame oil
• 1 tsp fish sauce
• 2 tsp tapioca flour
• 2 tsp water

Creamy White Balsamic Basil Dressing

• 1 C avocado oil or extra light olive oil
• 1/4 C white balsamic vinegar
• 1/2 tsp sea salt
• 2 garlic cloves, minced
• 1/4 C fresh basil
• 1 egg
• 1 date, soaked in hot water for 15 min

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Apricot Ginger Dipping Sauce

1. In a small saucepan, combine all the ingredients.
2. Place on medium heat and whisk together. Continue heating until the mixture is hot.

Creamy Cilantro Dipping Sauce

1. Place all ingredients except the cilantro in a jar just slightly larger than your immersion blender.
2. Place the immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds, then slowly move the blender up until the mixture is fully emulsified.
3. Add the cilantro and blend until everything is mixed thoroughly.

Pineapple Sunbutter Sauce

1. Using either a high-speed blender or immersion blender, combine all ingredients. Blend everything until a smooth sauce has formed.

Basil Aioli

1. Place all ingredients except the basil in a jar just slightly larger than your immersion blender.
2. Place immersion blender in the jar all the way to the bottom. Start blending, keeping blender at the bottom of the jar for 10 seconds then slowly move the blender up until the mixture is fully emulsified.
3. Remove blender and add the chopped basil. Stir the basil into the aioli with a spoon until fully combined.

Teriyaki Sauce

1. In a small saucepan combine the coconut aminos, pineapple juice, minced garlic, ginger, rice vinegar, sesame oil, and fish sauce. Bring to a boil.
2. In a small dish whisk the tapioca flour and the water to make a slurry.
3. Whisk the slurry into the boiling sauce mixture. Continue whisking until the sauce thickens. Remove from the heat and store in the fridge until you use.

Creamy White Balsamic Basil Dressing

1. In a large jar, add the oil, sea salt, garlic, date without the water, and basil. Blend with an immersion blender until everything is smooth.
2. Add the vinegar and continue blending until it thickens up a bit.
3. Add the egg and blend again until everything is combined and creamy.