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Spicy Carrot Aioli

@arecipe.bsky.social

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.

Total 00:10

Ingredients

  • 1 carrot
  • 2 tbsp olive oil
  • 1 pinch salt
  • 5 cloves garlic
  • 1 serrano chile
  • 100–200 ml orange juice (any other citrus works)
  • French-style or Dijon mustard (i.e. one that does not contain "turmeric" in the list of ingredients; optional)

Instructions

  1. 1
    Cut carrots extremely fine (i.e. 1 mm slivers) so that blender can handle it.
  2. 2
    Combine all ingredients. Use a blender to start blending everything together.
  3. 3
    Continue blending in additional olive oil until it reaches desired creaminess.
  4. 4
    Adjust seasoning to taste.
Category
Beverages

Dietary Information

Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Spicy_Carrot_Aioli