Homemade Miso Mayonnaise Marmalade
A savoury-sweet condiment: white miso and aquafaba mayonnaise loosened with bitter orange marmalade, rice vinegar and a little ginger.
Details
- Author: CuisineSavvy
- Cuisine: Japanese
- Course: Condiment
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Diet: Vegan, Gluten-Free
- Tags: PlantBased, GlutenFree, Quick, Condiment, Fermented
Nutritional Values
An emulsified condiment, so it is calorie-dense by design and intended in tablespoons rather than portions. The fat is largely unsaturated rapeseed oil, and the white miso brings fermented soya. Sodium and sugar are both meaningful for the volume served.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 185 kcal | -- |
| Total Fat | 18 g | -- |
| Saturated Fat | 1.3 g | -- |
| Monounsaturated Fat | -- | |
| Polyunsaturated Fat | -- | |
| Cholesterol | 0 mg | -- |
| Sodium | 310 mg | -- |
| Total Carbohydrate | 5 g | -- |
| Dietary Fiber | 0.3 g | -- |
| Total Sugars | 4 g | -- |
| Protein | 1 g | -- |
Ingredients
60 ml aquafaba (liquid from a tin of chickpeas), chilled; 150 ml cold-pressed rapeseed oil; 1 tbsp rice vinegar; 1 tsp Dijon mustard; 2 tbsp white miso paste; 2 tbsp bitter orange marmalade; 1 tsp fresh ginger, finely grated; 1 tsp tamari; squeeze of lemon juice
Instructions
Blend the aquafaba, rice vinegar and mustard for 20 seconds until frothy.; With the blender running, add the oil in a very slow stream until the mixture thickens to a mayonnaise. Do not rush this or it will split.; Warm the marmalade with the tamari and ginger for 2-3 minutes until loosened, then cool to room temperature.; Fold the white miso and the cooled marmalade through the mayonnaise.; Sharpen with lemon juice to taste. Refrigerate for at least 30 minutes before serving; keeps for 5 days.
Internal Recipes
- Smoky BBQ Tofu Skewers (Health Score: )
Allergens
Soya
HealthScore: 52
Scored as a condiment rather than a dish. Unsaturated fat and fermented miso are positives, but the oil density, added sugar from the marmalade and the sodium from miso and tamari keep it mid-range. It lifts a dish without contributing much nutrition of its own.