Yield
MAKES THREE 4-OUNCE JARS

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

How to Make It

Step 1

In a saucepan, steam the carrot until tender, about 8 minutes. Let cool.

Step 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.

Step 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.

Step 4

Make Ahead: The sauce can be refrigerated for 1 month.

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