Fresh Carrot Sauce
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 tbsps
Unsalted Butter (cold,)1
SaltDirections:
1
Juice the carrots through a vegetable juicer
2
Skim any foam off the top
3
Pour the juice into a saucepan and place over medium heat
4
Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat
5
Whisk in cubes of cold butter one at a time until all are incorporated
6
Place back on the heat and simmer for 1-2 minutes
7
Add cayenne, cinnamon, salt and pepper
8
Just before serving, add the fine herbs
9
This sauce is best made minutes before serving
10
Juice the carrots through a vegetable juicer
11
Skim any foam off the top
12
Pour the juice into a saucepan and place over medium heat
13
Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat
14
Whisk in cubes of cold butter one at a time until all are incorporated
15
Place back on the heat and simmer for 1-2 minutes
16
Add cayenne, cinnamon, salt and pepper
17
Just before serving, add the fine herbs
18
This sauce is best made minutes before serving