Cookbook:Spicy Carrot Aioli
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| Spicy Carrot Aioli | |
|---|---|
| Category | Vegan recipes |
| Servings | 1 bowl and 1 blender |
| Time | 10 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Vegan Cuisine
Description[edit | edit source]
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 soya-milk, tofu etc.) and egg yolk.
Note on carrots[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.
Ingredients[edit | edit source]
- One Carrot
- Olive Oil
- 1 pinch salt
- 5 cloves garlic
- Serrano Chile
- 100-200 ml 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)
Procedure[edit | edit source]
- 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.