Cookbook:Spicy Carrot Aioli

Spicy Carrot Aioli
Category	Vegan recipes
Time	10 minutes
Difficulty

Cookbook | Ingredients | 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

• 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

1. Cut carrots extremely fine (i.e. 1 mm slivers) so that blender can handle it.
2. Combine all ingredients. Use a blender to start blending everything together.
3. Continue blending in additional olive oil until it reaches desired creaminess.
4. Adjust seasoning to taste.

Notes, tips, and variations

• Carrots can damage some blending equipment. It is recommended to cut them into really small pieces so they're easier to blend.

See also

• Creamy Aioli Salsa