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kin wrote (edited )

Aquafana + soy milk?

Usually I hear about Seed Oil + soy milk

Edit: sorry, I read it quickly enough to not get it right. You probably tried auqfaba and oil

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Bezotcovschina OP wrote

Correct. First time aquafaba and oil, second one - soy milk an oil

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nulloperation wrote

Yup, I've also had good luck with soy milk and oil, adding the oil very slowly while blending. Don't quite understand what magic makes it set but it works.

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solaslux wrote

emulsification.

You can do the same thing with peppers + oil and make a creamy sauce.

Also garlic + oil, emulsified into a levantine sauce called toumiya - very tasty!

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nulloperation wrote

toumiya

That sounds amazing, and looks amazing at photos on the interwebz! Haven't tried it yet, but can totally see it becoming a staple, because so few ingredients. Wonder why I've never heard of it before.

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solaslux wrote

I think it doesn't keep well and so it isn't mass-produced(yet?). It is extremely garlic-tangy, so, those who don't like raw-garlic-flavor, will not like.

I learned about it because I love learning levantine/Egyptian recipes from friends and toum/toumiya is a staple sauce.

It also makes your breath extremely garlicky. ^.^

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