🧂 Condiments - Pregnancy Safety

Traditional aioli is made with raw garlic and raw egg yolks, posing salmonella risk; not safe during pregnancy unless made with pasteurized eggs.

Traditional recipe uses raw egg yolks and anchovies; salmonella risk from raw eggs makes it unsafe during pregnancy unless pasteurized eggs are used.

Traditionally made with raw, unpasteurized eggs which carry salmonella risk; not safe during pregnancy unless made with pasteurized eggs.

Aspartame and sucralose are FDA-approved during pregnancy in moderation; some studies suggest limiting intake. Avoid saccharin.

Like hollandaise, made with partially cooked egg yolks; carries salmonella risk unless made with pasteurized eggs.

Made with partially cooked egg yolks which may not reach a safe internal temperature; salmonella risk unless made with pasteurized eggs.

Generally safe if ingredients are fresh, but homemade pesto may use unpasteurized soft cheese (such as fresh Parmesan); listeria risk if cheese is unpasteurized.

Commercial aioli is made with pasteurized eggs and is safe during pregnancy.

Commercial BBQ sauce is safe during pregnancy; made from cooked and processed ingredients including tomatoes, vinegar, and spices.

Commercial blue cheese dressing is generally made with pasteurized dairy and is safe; however, check labels as some artisan varieties may use unpasteurized cheese.

Commercial Caesar dressing is made with pasteurized eggs and is safe during pregnancy, unlike homemade versions which may contain raw egg.

Commercial curry paste is safe during pregnancy; made from ground spices, chilies, and aromatics that are processed and shelf-stable.

Commercial fish sauce is safe during pregnancy as it is fermented, salted, and shelf-stable; high in sodium so use in moderation.

Avocado-based dip that is safe and nutritious during pregnancy; rich in folate and healthy fats.

Commercial hoisin sauce is cooked and processed; safe during pregnancy. High in sugar and sodium, so use in moderation.

Safe for adults during pregnancy; the botulism risk from honey spores is only a concern for infants under 12 months, not for pregnant women whose digestive systems can handle the spores.

Safe during pregnancy; both honey and mustard are safe for pregnant women (botulism risk is only for infants under 1).

Safe during pregnancy; may aggravate heartburn or acid reflux which are common in pregnancy, but poses no harm to the baby.

Safe during pregnancy when made with cooked chickpeas and fresh ingredients; consume within a few days and keep refrigerated.

Commercially produced hummus is safe during pregnancy; made from cooked chickpeas, tahini, and lemon juice. Consume before the expiration date and refrigerate after opening.

Commercially produced ketchup is safe during pregnancy; made from cooked tomatoes, vinegar, and sugar with no raw ingredients.

Safe during pregnancy; commercially produced from boiled tree sap with no raw ingredient concerns.

Commercial mayonnaise is made with pasteurized eggs and has an acidic environment that inhibits bacterial growth; safe during pregnancy.

Fermented soybean paste that is safe during pregnancy; high in sodium so use in moderation. A source of probiotics and protein.

FDA classified as generally recognized as safe (GRAS); no concrete evidence of harm to pregnant women or fetus in normal food amounts.

Commercial mustard is safe during pregnancy; made from ground mustard seeds, vinegar, and spices with no raw egg or dairy concerns.

Commercial oyster sauce is cooked and safe during pregnancy; the oyster extract is processed and poses no raw shellfish risk.

Commercial pesto is safe during pregnancy; uses pasteurized cheese and processed ingredients. High in calories so use in moderation.

Commercial ranch dressing is made with pasteurized ingredients and is safe during pregnancy.

Safe for pregnant women; unlike infants, adults can handle Clostridium botulinum spores. There is no evidence that botulism spores in honey cross the placenta.

Commercial salad dressings are made with pasteurized eggs and are safe during pregnancy, including ranch, Caesar, and vinaigrettes.

Safe during pregnancy; cooked or fresh salsa made from tomatoes, peppers, and onions. May worsen heartburn.

Safe during pregnancy; fermented and high in sodium, so moderation is advised especially for those monitoring salt intake or with hypertension.

Safe during pregnancy; made from cooked/processed ingredients. May worsen pregnancy heartburn in some women.

Made from ground sesame seeds; safe during pregnancy and a good source of calcium, iron, and healthy fats.

Commercial teriyaki sauce is safe during pregnancy; made from soy sauce, sugar, and mirin (alcohol cooks off). High in sodium and sugar.

Safe during pregnancy when made with pasteurized yogurt; a good source of calcium and probiotics. Check that the yogurt base is pasteurized.

Oil and vinegar-based dressings are safe during pregnancy; typically contain no raw egg or unpasteurized dairy.

Safe in normal amounts used with food; may cause digestive discomfort but no pregnancy-specific risks.

Safe during pregnancy; the anchovy content is fermented and in trace amounts, posing no mercury or listeria concern.