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Carrot Oil Recipe-15612

Photo by: Joseph De Leo
Comments: 0


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.

Yield: Makes about ½ cup


  • 1 cup carrot juice (from 8 medium carrots)
  • ¼ teaspoon kosher salt
  • ½ cup canola or grapeseed oil
  • Cracked white peppercorns

Serve with:


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.


Make-ahead notes:

Carrot juice can be frozen.

Carrot Oil can be refrigerated up to 2 days.

© 1996 Debra Ponzek and Joan Schwartz

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

132kcal (7%)
7mg (1%)
3mg (4%)
282mcg RAE (9%)
0mg (0%)
61mg (3%)
1g (7%)
14g (21%)
0mg (1%)

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