Spicy Carrot Aioli
Spicy carrot aioli is a vegan sauce that gets its creamy body from blended garlic and olive oil instead of egg. The oil and garlic form an emulsion, the same trick behind hummus, so the texture stays thick and rich. Carrot adds sweetness, orange juice adds brightness, and a serrano chile brings the heat. It takes ten minutes and a blender, and the fine carrot slivers make all the difference.
Instructions
Cut the carrot into very fine slivers, about 1 mm thick, so your blender can break it down easily. Carrot can be hard on some blenders, so the smaller the pieces, the better.
Put the carrot, 2 tbsp olive oil, salt, garlic, serrano chile and 100 ml of the orange juice in the blender. Add the mustard now if you are using it. Blend everything together.
With the blender running, keep adding more olive oil until the sauce is as creamy as you like. If it seems too thick, add more of the orange juice, up to 200 ml in total.
Taste the aioli and adjust the seasoning before serving.
Make it personal.
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