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


Ingredients

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


Method

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.

Be well,

India xx