I happened across this recipe whilst shopping in a community market in Buenos Aires. Rows of jars, bright and golden on rustic shelving. The name was so exotic zanahoria de mayonnaise. Translated as carrot mayonnaise. I bought a jar and teased the ingredients from the artisan seller.
I jotted them down. Ready, one day for its assimilation in my kitchen. One try and it shone. It is that simple.
I now share it with you.
Mayonesa de Zanahoria – Carrot Mayonnaise
1 1/4 cup carrots. Thinly slice and drop into a shallow pan of boiling water just covering the carrots. When beginning to go soft, remove the boiled carrots. Allow to cool. Retain water.
squeeze lemon juice
2 Tbs good olive oil
1/2 small clove garlic – minced
1 tsp pink salt
*optional 1 tsp mustard – I use Carley’s Organic Mustard – it’s subtle and a little sweet
1. pop the cooled carrots and lemon juice into a blender or processor. I used a mini processor for this amount. Blitz until smooth. (Use some of the retained cooking water if it needs some help to blend. Go easy. Just a little at a time). The oil in the final step will help a lot to make it smooth and creamy.
2. add the garlic, salt and *mustard. Blitz again.
3. add the oil. slowly. a small amount at a time so it emulsifies and transforms the carrots into a sweet and gently peppery mayonnaise.
Pop into a jar and refrigerate. Will keep for 4-5 days. Or use it immediately. Spooned onto bread and coupled with avocado and argula, or a baby leaves. Or any way you like. And you will like. Promise.
This recipe could be made raw also. Miss out the cooking of the carrots. If you have a blender (lucky you!) it will work a treat. I think the texture benefits from cooking if you haven’t got one and are making do with a food processor. Give it a try. Let me know what you think.