Carrot-Ginger Sauce

By debrcovey

Ingredients

• 1 Tbs. canola oil
• 2 Tbs. chopped shallot
• 1 3/4 cups lower-salt chicken broth; more as needed
• 6 medium carrots, peeled and cut into large dice (about 2 cups)
• 2 Tbs. reduced-sodium soy sauce
• 1 Tbs. finely grated fresh ginger
• 1 Tbs. unseasoned rice vinegar
• 2 tsp. honey
• 1 tsp. Asian sesame oil

Details

Servings 2

Preparation

Step 1

Heat the oil in a 4-quart sauce pan over low heat. Add the shallot and cook, stirring occasionally, until tender but not brown, about 2 minutes. Add the broth and bring to a boil over medium-high heat. Stir in the carrots, return to a boil; reduce the heat to medium low, and simmer until the carrots are just tender, 12 to 15 minutes.

Pour the carrot mixture into a blender and add the soy sauce, ginger, rice vinegar, honey, and sesame oil. Puree until smooth. Pour the sauce into a fine strainer set over a bowl and gently press it through the strainer with a spatula or wooden spoon. Discard the solids. If the sauce seems thick, thin with additional broth to the desired consistency. (The sauce may be made and refrigerated up to 1 day ahead.)