Cookbook:Spicy Carrot Aioli

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Spicy Carrot Aioli
CategoryVegan recipes
Time10 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[edit | edit source]

Procedure[edit | edit source]

  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[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.

See also[edit | edit source]