Carrot-Ginger Sauce/Dip/Dressing

We blog about this recipe here.

Carrot-Ginger Sauce/Dip/Dressing

I’ve never been to a Japanese-American Steakhouse.  But if YOU have, you may have encountered this type of carrot dressing.  That’s where it apparently originated; this is slightly adapted from an old Gourmet recipe.  We recommend using the best carrots you can find – and most definitely not the little peeled ones that come in plastic bags!

  • 1/2 lb carrots, peeled and cut into 2″ pieces
  • 1 1/2 tsp grated ginger
  • 1/4 c chopped shallots
  • 1/4 c seasoned rice vinegar
  • 1 T soy sauce
  • 1 T toasted sesame oil
  • pinch of salt
  • 1/2 c vegetable oil (I use peanut oil)
  • up to 1/4 c water – to get desired consistency

Pulse the carrots in a food processor until finely ground.  Add the ginger, shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until everything is minced.  Add the vegetable oil in a slow stream and process until the sauce is almost smooth.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

 

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