Recipe information
Yield
makes 1 1/2 cups
Ingredients
1 cup carrot juice
1 small carrot, thinly sliced
1 shallot, coarsely chopped
1 teaspoon kosher salt
2 tablespoons heavy cream
8 tablespoons (1 stick) unsalted butter, cut into chunks, at room temperature
Preparation
Step 1
Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
Step 2
Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
Step 3
Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.
