Approximately 6 ounces
Saladmaster Food Processor
1 ½ Qt./1.4 L Sauce Pan with Cover
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
fresh carrot juice
fresh ginger, shredded, use Cone #1
- 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.