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Carrot Oil

Updated February 23, 2016
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Fresh carrot juice is reduced to a flavorful syrup, then combined with a mild oil that lets its flavor shine through. If you don’t have an electric juicer, you can buy fresh carrot juice from a health-food store or produce market; frozen carrot juice is also available in some markets.

Make-ahead notes:



Carrot juice can be frozen.

Carrot Oil can be refrigerated up to 2 days.

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low carb, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Texturesweet

Type of DishCondiments, dressing

Ingredients

Instructions

In a medium saucepan, bring the carrot juice to a boil over high heat and reduce to 2 to 3 tablespoons, about 10 to 12 minutes. Strain through a fine sieve into a small bowl. Add the salt, and cool to room temperature. When cool, gradually whisk in the oil until emulsified and season with the pepper.

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