International / basics / Sauces & condiments
Spicy Carrot Aioli
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
- carrot1
- olive oil2 tbsp
- salt1 pinch
- garlic5 clove
- serrano chile1
- orange juice, any other citrus works100–200 ml
- dijon mustard, French-style or Dijon; no turmeric in ingredients; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Cut carrots extremely fine (i.e. 1 mm slivers) so that blender can handle it.
Combine all ingredients. Use a blender to start blending everything together.
Continue blending in additional olive oil until it reaches desired creaminess.
Adjust seasoning to taste.
Region evidence: no stated origin (basic dish)
