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Vegan aquafaba mayonnaise

Ingredients

Adjust Servings:

	200 g oil
	6 tablespoons aquafaba
	2 teaspoons mustard
	2 teaspoons lemon juice
	black pepper
	salt

Nutritional information

2 g

Protein

1 g

Carbs

200 g

Fat

1826

Calories

Vegan aquafaba mayonnaise

Name: Vegan aquafaba mayonnaise
Total time: 3 min
Yield: 3
Cuisine: European
Ingredients: oil: 200 g; aquafaba: 6 tablespoons; mustard: 2 teaspoons; lemon juice: 2 teaspoons; black pepper; salt

Features:

Cuisine:

European

3 min
Serves 3
Easy

Ingredients

200 g oil
6 tablespoons aquafaba
2 teaspoons mustard
2 teaspoons lemon juice
black pepper
salt

Directions

Aquafaba is water in which chickpeas have been boiled.

Steps

Done

3 min

preparation

1. Load everything except the oil into an immersion blender and start whipping, gradually pouring in the oil.
2. Beat until you reach the desired consistency.

Chef Hanna

Vegan tofu mayonnaise

Vegan sour cream with cashews

246

Dish Magazine

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Dish Magazine is in Washington, United States.

2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Vegan aquafaba mayonnaise

Ingredients

Directions

Steps

preparation

Chef Hanna

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