Cookbook:Spicy Carrot Aioli

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Spicy Carrot Aioli
Category Vegan recipes
Servings 1 bowl and 1 blender
Time 10 minutes

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]


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

Procedure[edit | edit source]

  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.

See also[edit | edit source]

Creamy Aioli Salsa