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.
Total Time
10 minutes
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)
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.
- •Carrots can damage some blending equipment. It is recommended to cut them into really small pieces so they're easier to blend.