Cookbook:Spicy Carrot Aioli

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The following reason was given: Needs to be edited to remove POV stuff
Spicy Carrot Aioli
Category: Vegan recipes
Servings: 1 bowl and 1 blender
Time: 10 minutes
Difficulty: Very Easy

Cookbook | Recipes | Vegan Cuisine

[edit] Original authors note

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 (and marinara the way I sometimes make it). Other common emulsifiers are glycerin (which tastes awful), soy lecithin (present in soymilk, tofu etc) and egg yolk (which is, obviously, not vegan).

I don't know how strict Europeans are about what they call "aioli", but in California it is not uncommon to see a wide variety of homemade garlic-oil emulsions described as such (particularly if the water-based component of the emulsion is a vinegar of one sort or another -- in this case we use citric acid instead). A common use of these sauces is as an artichoke marinade or dip.

[edit] Note on carrots

Carrots can damage some blending equipment. I cut them really small so they're easier to blend. Be warned.

[edit] Ingredients

Optional

    • French-style or Dijon mustard (i.e. one that does not contain "turmeric" in the list of ingredients)

[edit] Procedure

  1. Cut carrot extremely fine (1 mm slivers) so that blender can handle it.
  2. Place all ingredients (start with 2 tablespoon olive oil) (Squeeze juice of 1 or more oranges, but don't add any orange peel) into blender-safe dish
  3. blend
  4. continue adding olive oil blending and tasting until it reaches desired creaminess.

[edit] See also

Creamy Aioli Salsa