Egg-Free, Dairy-Free Tartar Sauce with Rice Flour
A tartar sauce can be made easily with rice flour, without any mayonnaise. This recipe is recommended for those who have allergic reactions to eggs, dairy, and wheat products.
|½ cup (100ml)||soy milk|
|1 tablespoon (10g)||rice flour|
|2 tablespoons (30ml)||vinegar|
|½ teaspoon (3g)||salt|
|¼ (30g)||onion, minced (about ¼ cup)|
|¼ (40g)||English cucumber, minced (about ¼ cup)|
|Fried Chicken, cooked separately|
|Pepper for the topping|
Combine soy milk, rice flour, vinegar, and salt in a saucepan over low heat. Whisk often. When the sauce is heated thoroughly and begins to thicken, turn off the heat. Transfer to a container and chill in the refrigerator.
Rinse the minced onions and cucumber in water. Drain well and mix into the sauce.
Spoon the tartar sauce over the chicken, and sprinkle pepper on top if desired. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.