Cookbook:Spicy Carrot Aioli
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| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. 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: |  |
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
- One Carrot
- Olive Oil
- 1 pinch salt
- 5 cloves garlic
- Serrano Chile
- Orange or Orange Juice (any other citrus works)
Optional
-
- French-style or Dijon mustard (i.e. one that does not contain "turmeric" in the list of ingredients)
[edit] Procedure
- Cut carrot extremely fine (1 mm slivers) so that blender can handle it.
- 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
- blend
- continue adding olive oil blending and tasting until it reaches desired creaminess.
