Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients for carrot salad and sauce. I advise you to carefully choose carrots. A particularly tasty, tender and juicy carrot salad with garlic and mayonnaise is made from recently harvested root vegetables. In any case, vegetables should be juicy and sweetish, but always without bitterness.
Tip: for mayonnaise, use refined vegetable oil; olive oil can give an unpleasant bitterness.
In the recipe I use sweet grainy mustard, but you can use traditional “Russian” or “Stolovaya” with pronounced spiciness. With them the mayonnaise will turn out classic. You can take a little more or less garlic — according to your taste.
Instead of black pepper, pepper mixtures are suitable. If you want a more subtle spiciness, use only white or lemon pepper. The lemon in the sauce can be replaced with apple cider vinegar in the same amount.
Of course, you can use store-bought mayonnaise, but the taste will suffer. Therefore, I highly recommend trying the salad with homemade sauce.
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Step 2
Grate the carrots on a coarse grater or using a slicer.
What graters in the kitchen help save time?
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Step 3
Transfer the carrots to a large salad bowl in which to serve them. Add 1 tsp. salt and mix thoroughly. You can shake your hands a little so that the carrots release their juice faster. Set aside for 10-15 minutes.
Tip: If desired, 1 clove of garlic can be added directly to the carrots.
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Step 4
Prepare the sauce: place 2 room temperature yolks in a blender bowl and pour half the lemon juice into them.
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Step 5
Add mustard, black pepper, squeeze the garlic and add sugar and salt.
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Step 6
Beat everything until smooth for 20-30 seconds, you can use speed 1 or turbo mode — there is no difference.
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Step 7
Pour in 3-4 tbsp. l. vegetable oil and beat again. The mass will begin to thicken.
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Step 8
Pour in about 100 ml more oil and beat until smooth for at least 1 minute.
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Step 9
Add the rest of the lemon juice and whisk.
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Step 10
Pour out the remaining oil completely and beat until thick and smooth, about 1-1.5 minutes.
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Step 11
Season the salad with the resulting mayonnaise — 3-4 tbsp. l. or to taste. The remaining mayonnaise can be stored for up to 4-5 days. The carrots have already given juice, but you should not drain it.
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Step 12
Carrot salad with garlic and mayonnaise is ready. Stir thoroughly before serving, skimming any juices from the bottom. Arrange on plates or serve in a common bowl, garnishing with herbs if desired.
Bon appetit!
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