Cookbook:Spicy Carrot Aioli

| 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

 * 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)

Procedure

 * 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

 * Carrots can damage some blending equipment. It is recommended to cut them into really small pieces so they're easier to blend.