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Ginger-Carrot Sauce

  • SERVINGS: MAKES THREE 4-OUNCE JARS
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

A sweet and spicy sauce like this is perfect with boiled shrimp, steamed edamame or vegetable tempura.

  1. 1 large carrot, peeled and thinly sliced
  2. One 3-inch piece fresh ginger, chopped, plus 1 teaspoon finely grated fresh ginger
  3. 1 cup fresh carrot juice
  4. 2 tablespoons sugar
  5. 1 tablespoon water
  6. 2 tablespoons mustard powder
  7. 1/4 teaspoon Asian sesame oil
  8. Salt
  1. In a saucepan, steam the carrot until tender, about 8 minutes. Let cool.
  2. In a food processor or blender, pulse the chopped ginger until minced. Scrape into a small sieve set over a medium bowl and press to extract the juice; discard the solids. Stir the carrot juice into the ginger juice.
  3. In a small saucepan, combine the sugar and water and bring to a boil. Remove from the heat and whisk to dissolve the sugar. Let cool. Whisk in the mustard powder, then cover and let stand for 5 minutes. Whisk in some of the carrot-ginger juice to loosen. Transfer the mixture to a blender. Add the remaining carrot-ginger juice and steamed carrot and puree. Transfer the sauce to a bowl. Stir in the grated ginger and sesame oil and season with salt. Transfer the sauce to jars and refrigerate.
Make Ahead The sauce can be refrigerated for 1 month.
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