AIOLI, CARROT HABANERO
2 cloves garlic, pasted with 1 1/2 teaspoons salt
- 1 - 2 egg yolks, room temperature
- 3 ounce grape seed oil
- 3 ounce EVOO
- 2 teaspoons vinegar, spicy habanero or other hot sauce
- 2 tablespoons fresh carrot juice, purchased or homemade*
Blend garlic salt past with egg yolks and whisk well, adding oils in steady stream, a little at a time to emulsify with egg. Add vinegar, juice and /or hot sauce. Blend and serve. Keep refrigerated when holding for service.
Note: Aioli can be made with mayonnaise if raw eggs are not desired. simply substitute mayo for eggs and omit oils. Add a teaspoon of Dijon mustard to enrich the color and flavor.
*Although purchasing fresh carrot juice may seem extravagant, the juice you do not need here may be used for smoothies, to enrich gravies, and/or frozen in ice cube trays for later use. When frozen, thaw to replace water or stock in recipes for a boost of flavor and nutrient. Carrot juice sweetens so use in place of sugar in savory cooking.