Makes:
Approximately 6 ounces
Utensil:
Saladmaster Food Processor
1 ½ Qt./1.4 L Sauce Pan with Cover
Contributed By:
Chef Frank Turner
Former Executive Chef and Nutrition Director with Henry Ford Hospital; Former Culinary Instructor at Dorsey Culinary Academy; Former Executive Chef in various 4 star restaurants
Ingredients
Recipe Description:
This reduction pairs nicely with Lemongrass Seared Chicken and Lentil Spinach Sauté.
16
ounces
fresh carrot juice
(475
mL)
1
tablespoon
fresh ginger, shredded, use Cone #1
(6
g)
1
teaspoon
kosher salt
(3
g)
Directions:
- Add carrot juice, ginger and salt to sauce pan. Reduce over medium heat.
- Using a rubber spatula, clean sides of sauce pan and scrape the bottom every 2 minutes to keep the sauce from getting discolored.
- Total time reducing is about 12 - 15 minutes. Sauce will thicken as it cooks. Mixture should now be about 6 ounces.
Directions
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