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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Wedge Salad with Carrot-Ginger Dressing

Recipe courtesy of Sarah Sharratt

Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles

Recipe courtesy of Dave Lieberman

Seared Tuna Salad with a Wasabi Vinaigrette and Crispy Wontons

On TV

Chuck's Eat the Street

12:30pm | 11:30c

Chuck's Eat the Street

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c
10pm | 9c
10:30pm | 9:30c
11pm | 10c
11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c
2am | 1c
2:30am | 1:30c
3am | 2c
3:30am | 2:30c

So Much Pretty Food Here