Garlic Vinegar Sauce for Buuzy

Name: Garlic Vinegar Sauce for Buuzy
Cook time: 4 min
Total time: 4 min
Yield: 1 dish
Cuisine: Buryat
Ingredients: Water; Vinegar 9%; Garlic; Salt

Garlic makes this sauce especially vivid, while vinegar adds sharp freshness without sugar or thickeners. It works well with richer meat dishes when you want a simple contrasting taste. The sauce takes only a couple of minutes and does not overload the plate.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Water	Water	Ingredient quantity for Water in ml
Include ingredient: Vinegar 9%	Vinegar 9%	Ingredient quantity for Vinegar 9% in ml
Include ingredient: Garlic	Garlic	Ingredient quantity for Garlic in g
Include ingredient: Salt	Salt	Ingredient quantity for Salt in g

	Product release:	196
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
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Cooking time, minutes

4
	Slice	2
	Mix	2

Macronutrients in 100 g

Proteins	0.5
Fats	0
Plaid	0.2
Net carbohydrates	2.4
Fructose	0
Calories	14 kcal
Indexes
Glycemic index	0
Glycemic load	0.1
Insulin index, II	2.8
Disease inflammatory index, DII	-0.05
Antioxidant, ORAC	419

Calories per dayGenderGrowth

Weight loss	Detention	Set
1%	1%	1%
972	1350	1620

BJU

Amino acids

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
B6	7751631

Minerals

Nutrient	% of RDA
Fructose	??????
Chlorine	13131316133
Sodium	9991784
Manganese	676963

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Amino acids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Vegan dishesVery simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Kitchen: Buryat

Goes well with: Meat dishes

833

Servings: 8 (1 serving ≈ 25 gram)

Digestion time: 2 hour

Finely chop the garlic (15 g). Mix the water (160 g) with the 9% vinegar (20 g) and salt (1 g), then add the garlic (15 g) and stir well.

Let the sauce stand briefly so the garlic opens up, then serve it with meat dishes. It is especially useful when you want a simple sharp and acidic accent.

Published: 03.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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