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Carrot mayonnaise is a colorful, vegan alternative to traditional egg-based mayonnaise. This recipe not only adds a pop of bright orange color to your dish, but also offers a rich, creamy flavor that pairs perfectly with a wide range of dishes.
Making carrot mayonnaise is quick and easy, and it’s a healthy, light option for those looking for plant-based alternatives. Let’s discover how to make this delicious mayonnaise in just a few steps.
Ingredients:
2 medium carrots, peeled and sliced
1 cup vegetable oil (preferably sunflower oil)
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions:
Cook the carrots: Start by boiling the carrots until tender. This usually takes about 10 to 15 minutes. Be careful not to overcook them, or the mayonnaise may become too runny.
Blend the carrots: Drain the cooked carrots and transfer them to a blender or food processor. Blend until smooth and creamy.
Add the wet ingredients: Add the apple cider vinegar and Dijon mustard to the carrot puree in the blender.
Emulsify with the oil: Start the blender on low speed and slowly pour in the oil while the blender is running. Continue to slowly pour in the oil until the mixture begins to thicken and emulsify, creating the desired mayonnaise consistency.
Adjust the flavor: Taste the mayonnaise and adjust the flavor with salt and pepper to taste. You can also add a little more vinegar or mustard if you prefer a stronger flavor.
Store in the refrigerator: Transfer the carrot mayonnaise to an airtight container and refrigerate for at least 30 minutes before serving. This will allow the flavors to blend and the mayonnaise to chill.
How to eat:
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