Whole30 Condiments

A classification reference for balsamic vinegar under standard Whole30 guidelines, including the distinction between naturally occurring grape sugars and added sweeteners.

A classification reference for coconut aminos under standard Whole30 guidelines, including its ingredients, compliance status, and role as a soy sauce alternative.

A classification reference for fresh homemade salsa under standard Whole30 guidelines, confirming that salsa made from fresh vegetables, citrus, and herbs with no added sugar is fully compliant.

A classification reference for homemade mayonnaise under standard Whole30 guidelines, confirming that mayo made with compliant oil, egg yolks, and acid is fully compliant.

A classification reference for nutritional yeast under standard Whole30 guidelines, including its compliant status, fortification considerations, and the distinction from brewer's yeast.

A classification reference for tahini under standard Whole30 guidelines, including ingredient requirements and common uses during the program.

Agar Agar is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for aioli under standard Whole30 guidelines, including traditional formulations, commercial garlic mayo products, and how to prepare a compliant version.

A classification reference for apple cider vinegar under standard Whole30 guidelines, including plain versus flavored varieties and label considerations.

Baking Powder is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

Baking Soda is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

Balsamic Glaze is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for BBQ sauce under standard Whole30 guidelines, covering why sweeteners are definitional to the product and how to identify or prepare a compliant version.

A classification reference for buffalo sauce under standard Whole30 guidelines, including commercial product formulation issues and how to prepare a compliant homemade version.

A classification reference for Caesar dressing under standard Whole30 guidelines, covering the dairy cheese exclusion, commercial product formulations, and how to prepare a compliant version.

A classification reference for chili garlic sauce under standard Whole30 guidelines, including which commercial formulations are compliant and what ingredients to check on the label.

Chimichurri is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

Chutney is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

Cocktail Sauce is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

Curry Paste is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for Dijon mustard under standard Whole30 guidelines, confirming that plain Dijon mustard with compliant ingredients is generally classified as compliant.

A classification reference for fish sauce under standard Whole30 guidelines, covering what ingredient combinations are compliant and how to read labels effectively.

A classification reference for gluten-free Worcestershire sauce under standard Whole30 guidelines, examining whether removing wheat from the formula creates a compliant product.

Guacamole is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for harissa under standard Whole30 guidelines, covering the traditional formulation, commercial product variation, and what to check on ingredient labels.

A classification reference for homemade BBQ sauce under standard Whole30 guidelines, confirming that BBQ sauce made with compliant ingredients and no added sweetener is compliant.

A classification reference for homemade Caesar dressing under standard Whole30 guidelines, confirming that a Caesar dressing made with compliant mayo, anchovy, lemon, and no dairy can be compliant.

A classification reference for homemade harissa under standard Whole30 guidelines, confirming that homemade chili paste made from whole peppers and compliant spices is generally compliant.

A classification reference for homemade pesto under standard Whole30 guidelines, explaining that traditional pesto with Parmesan is excluded but a dairy-free version with nutritional yeast can be compliant.

A classification reference for homemade ranch dressing under standard Whole30 guidelines, confirming that ranch made with compliant mayo, coconut milk, and herb seasoning can be compliant.

A classification reference for hot sauce under standard Whole30 guidelines, including common varieties and what ingredients determine compliance.

Italian Dressing is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for commercial jarred harissa under standard Whole30 guidelines, examining whether added sugar, canola oil, and other commercial formulation choices affect compliance.

A classification reference for jarred commercial salsa under standard Whole30 guidelines, covering added sugar, citric acid, and other formulation variables that determine compliance.

A classification reference for ketchup under standard Whole30 guidelines, including commercial ketchup, reduced-sugar varieties, and homemade Whole30-compatible ketchup.

Marinara Sauce is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for mayonnaise under standard Whole30 guidelines, covering oil requirements, added sugar, and commercial vs. homemade options.

A classification reference for mustard under standard Whole30 guidelines, including yellow mustard, Dijon, whole grain mustard, and honey mustard varieties.

Pectin is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for pesto under standard Whole30 guidelines, covering the dairy cheese exclusion, commercial product formulations, and dairy-free compliant alternatives.

Pico de Gallo is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for plain vinegar-based hot sauce under standard Whole30 guidelines, clarifying which hot sauce formulations are compliant and which contain excluded ingredients.

A classification reference for ranch dressing under standard Whole30 guidelines, including why commercial products are non-compliant and how to prepare a compliant homemade version.

Red Wine Vinegar is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for relish under standard Whole30 guidelines, covering sweet pickle relish, dill relish, and what makes a compliant sugar-free version.

A classification reference for salsa under standard Whole30 guidelines, including fresh salsa, jarred salsa, and what ingredients determine compliance.

Sambal Oelek is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for soy-free tamari under standard Whole30 guidelines, covering the different fermentation bases used in commercial products and their individual compliance status.

Steak Sauce is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for commercial store-bought mayonnaise under standard Whole30 guidelines, examining why most commercial mayo uses soybean oil and how to identify compliant alternatives.

A classification reference for sugar-free ketchup under standard Whole30 guidelines, examining whether non-caloric sweetener substitutes make these products compliant.

A classification reference for tartar sauce under standard Whole30 guidelines, covering why commercial versions are non-compliant and how to build a compliant version from verified components.

Thousand Island Dressing is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

Tomato Paste is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

Tomato Sauce is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for traditional fish sauce under standard Whole30 guidelines, confirming that plain two-ingredient fish sauce (fish and salt) is generally compliant.

A classification reference for traditional Worcestershire sauce under standard Whole30 guidelines, covering malt vinegar (grain), soy, and molasses as the primary compliance concerns.

Tzatziki is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

White Vinegar is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for Worcestershire sauce under standard Whole30 guidelines, including common non-compliant ingredients and how to identify compliant products.

Xanthan Gum is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

Yeast is classified as Limited on the Whole30 program based on standard Whole30 guidelines.

A classification reference for cream cheese under standard Whole30 guidelines, explaining the dairy exclusion and what to look for in dairy-free cream cheese alternatives.

A classification reference for gochujang under standard Whole30 guidelines, explaining why glutinous rice, fermented grain sweeteners, and legume components categorically exclude this condiment.

A classification reference for hoisin sauce under standard Whole30 guidelines, explaining why soy, sugar, and fermented bean paste are all excluded and why no compliant commercial version exists.

A classification reference for honey mustard under standard Whole30 guidelines, confirming that honey mustard is excluded due to honey being a non-compliant sweetener.

Miso is classified as Not Allowed on the Whole30 program based on standard Whole30 guidelines.

Oyster Sauce is classified as Not Allowed on the Whole30 program based on standard Whole30 guidelines.

Ponzu Sauce is classified as Not Allowed on the Whole30 program based on standard Whole30 guidelines.

A classification reference for standard commercial ketchup under standard Whole30 guidelines, confirming that regular ketchup containing high-fructose corn syrup or cane sugar is excluded.

A classification reference for sour cream under standard Whole30 guidelines, covering the dairy exclusion, reduced-fat and lactose-free variants, and compliant alternatives for similar applications.

A classification reference for soy sauce under standard Whole30 guidelines, covering its soy and wheat content and commonly referenced compliant alternatives.

A classification reference for sriracha under standard Whole30 guidelines, covering the role of added sugar in the standard formulation and available alternatives.

A classification reference for commercial store-bought BBQ sauce under standard Whole30 guidelines, confirming that virtually all standard commercial BBQ sauce contains excluded sweeteners.

A classification reference for commercial store-bought Caesar dressing under standard Whole30 guidelines, confirming that virtually all commercial Caesar dressing contains dairy, soybean oil, or added sugar.

A classification reference for commercial store-bought pesto under standard Whole30 guidelines, confirming that virtually all commercial pesto contains Parmesan or other dairy making it excluded.

A classification reference for commercial store-bought ranch dressing under standard Whole30 guidelines, confirming that virtually all commercial ranch contains dairy, soybean oil, and additives making it excluded.

A classification reference for sweet chili sauce under standard Whole30 guidelines, confirming that standard sweet chili sauce is excluded due to sugar as the primary ingredient.

A classification reference for sweetened fish sauce under standard Whole30 guidelines, confirming that fish sauce with added sugar, glucose syrup, or other sweeteners is excluded.

A classification reference for teriyaki sauce under standard Whole30 guidelines, explaining why both core definitional components are excluded and what compliant alternatives exist.