A source of healthy fats from olive and MCT oil, with a smooth egg-free and dairy-free emulsion. Aquafaba keeps the texture light, while mustard, garlic, and apple cider vinegar add a bright flavor for vegetables, fish, and appetizers.
Goes well with: Appetizers, Vegetables, Vegetable side dishes, Fish, Salads
Difficulty: simple
1000
Servings: 8 (1 serving ≈ 31 gram)
Digestion time: 2 hour
Keto, LCHF: Recipes, Rules, Description
Aquafaba, Mustard (without sugar), Black pepper, Table salt, Apple cider vinegar, Garlic, MCT oil, Olive oil
Blend with a blender: 10 min.
Keto, LCHF: Recipes, Rules, Description$$$
Odessa
Keep all ingredients at room temperature so the emulsion forms more reliably. Combine aquafaba, mustard, apple cider vinegar, garlic, salt, and black pepper in a blender cup, then start blending.
Pour in the MCT oil and olive oil in a thin stream while blending until the sauce becomes thick and smooth. Taste and adjust with a little more salt, pepper, or vinegar if needed. Transfer to a clean jar and refrigerate for up to 7 days.
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