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.
Carrot juice can be frozen.
Carrot Oil can be refrigerated up to 2 days.
Total Timeunder 30 minutes
Make Ahead RecipeYes
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
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.
1996 Debra Ponzek and Joan Schwartz