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.