Recipe:vegan carrot mayonnaise

Making your own dips and spreads is super easy, takes little time and is much tastier and healthier than a container from the store. This time the recipe for vegan carrot mayonnaise.

The great thing about mayonnaise is that you can make it yourself in no time. If you do this for the first time, you will be surprised by the result. There is nothing wrong with mayo from the supermarket per se (although sugar and salt are often added), but my homemade mayonnaise was unbeatable. Make celeriac fries and serve with this carrot mayonnaise. There is no egg in it and yet it is wonderfully fresh and creamy.

You need this

• 2 carrots
• 1 garlic clove crushed
• juice of ½ lemon
• dried oregano
• cayenne pepper
• 75 ml rapeseed oil or olive oil

This is how you make it

• Boil the carrots in water for about 15 minutes until they are soft.
• Put them in a tall mixing bowl and add the garlic, lemon juice and herbs. Puree with the immersion blender.
• Then gradually add the oil and keep mixing until you have the desired texture. Store in the refrigerator until serving.

Also vary with other vegetables, such as parsnips, beetroot or zucchini. You can also vary the spices according to taste (think:ground coriander, cumin, thyme, rosemary, etc.).