Cookbook:Spicy Carrot Aioli
| Spicy Carrot Aioli | |
|---|---|
| Category | Vegan recipes |
| Time | 10 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegan Cuisine
Every vegan should know about aioli and related sauces. They add a creaminess which can be otherwise rare in vegan cooking. The key to the not-vegan-tasting deliciousness of an aioli is the garlic/olive oil emulsion. The same principle is at work in hummus (or marinara). Other common emulsifiers are glycerin, soy lecithin (present in soymilk, tofu, etc.) and egg yolk.
Ingredients
[edit | edit source]- 1 carrot
- 2 tbsp olive oil
- 1 pinch salt
- 5 cloves garlic
- 1 serrano chile
- 100–200 ml orange juice (any other citrus works)
- French-style or Dijon mustard (i.e. one that does not contain "turmeric" in the list of ingredients; optional)
Procedure
[edit | edit source]- Cut carrots extremely fine (i.e. 1 mm slivers) so that blender can handle it.
- Combine all ingredients. Use a blender to start blending everything together.
- Continue blending in additional olive oil until it reaches desired creaminess.
- Adjust seasoning to taste.
Notes, tips, and variations
[edit | edit source]- Carrots can damage some blending equipment. It is recommended to cut them into really small pieces so they're easier to blend.