Recipe courtesy of Gourmet Magazine
Print
Total:
10 min
Prep:
10 min
Yield:
about 2 cups
Level:
Easy

Ingredients

  • 1/2 pound carrots (3 medium), chopped
  • 1/4 cup water
  • 1/4 cup seasoned rice vinegar
  • 3 tablespoons minced peeled fresh ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian sesame oil
  • 1 shallot, chopped
  • 1 tablespoon sherry
  • 1/2 cup peanut or vegetable oil

Directions

In a blender, combine the carrot, water, vinegar, ginger, soy sauce, sesame oil, shallot and sherry and puree. While the motor is running, drizzle in the oil until incorporated. Store in the refrigerator until ready to use.

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