Matcha Aioli with Roasted Carrots
By Norma MerrettFebruary 20, 2017
Matcha aioli may seem like an odd pairing but once you’ve tried my recipe, you’ll never go back to the original kind again. When you see aioli on a restaurant menu you probably assumed it could only be made by a professional chef – well you assumed wrong! With the help of a blender, you are moments away from creating restaurant quality aioli.
Aioli has its origins in the Mediterranean and consists of olive oil, garlic and usually an egg to bring it all together. This recipe for matcha aioli combines those three ingredients along with matcha and mint. This condiment is further brightened up with lemon juice, creating a deliciously versatile sauce.
This fresh tasting matcha aioli is great with sweet potato fries, as a stand in for mayonnaise, or as I’ve done here, paired with roasted carrots. The slight tanginess is a perfect balance to the sweetness of the carrots. I have no doubt you’ll find other uses for it beyond these ones. Not only does the green hue of the matcha look amazing, but the powerful, healthful properties of matcha are brought to the table. Don’t be afraid to switch up the herb you blend in and see which is your favorite.
Please note that this recipe does include a raw egg so use caution when handling, storing and serving. Please also take into consideration those suffering from egg allergies or those that should stay away from consuming raw eggs.
Yield: Approximately ¾ cup.
3 cloves garlic, crushed
1 large egg
1 tbsp lemon juice
1 tbsp coarsely chopped mint (or herb of your choice)
½ tsp salt
Fresh ground pepper (to taste)
1 tsp Organic Matcha No. 3 Sprinkle
½ cup olive or avocado oil
1. Blend all the ingredients except the oil in a blender until well combined.
2. Slowly add the oil through the open cap on top of the blender.
3. Continue to blend until fully incorporated.
4. Refrigerate for up to 3 days.