Homemade Miso Mayonnaise Marmalade

Name: Homemade Miso Mayonnaise Marmalade
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 8
Cuisine: Japanese
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

A savoury-sweet condiment: white miso and aquafaba mayonnaise loosened with bitter orange marmalade, rice vinegar and a little ginger.

Allergens:Soya

Details

Author: CuisineSavvy
Cuisine: Japanese
Course: Condiment
Servings: 8
Prep Time: 10 minutes
Cook Time: 5 minutes
Diet: Vegan, Gluten-Free
Categories:#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	23%
Saturated Fat	1.3 g	7%
Sodium	310 mg	13%
Total Carbohydrate	5 g	2%
Dietary Fiber	0.3 g	1%
Total Sugars	4 g	--
Protein	1 g	2%

Ingredients

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.

Homemade Miso Mayonnaise Marmalade

A savoury-sweet condiment: white miso and aquafaba mayonnaise loosened with bitter orange marmalade, rice vinegar and a little ginger.

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
[ ] 1. Blend the aquafaba, rice vinegar and mustard for 20 seconds until frothy.
[ ] 2. 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.
[ ] 3. Warm the marmalade with the tamari and ginger for 2-3 minutes until loosened, then cool to room temperature.
[ ] 4. Fold the white miso and the cooled marmalade through the mayonnaise.
[ ] 5. Sharpen with lemon juice to taste. Refrigerate for at least 30 minutes before serving
[ ] 6. keeps for 5 days.

https://www.cuisinesavvy.com/recipe/homemade-miso-mayonnaise-marmalade

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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.