Ingredients

makes 1 1/2 cups

　　1 cup carrot juice

　　1 small carrot, thinly sliced

　　1 shallot, coarsely chopped

　　1 teaspoon kosher salt

　　2 tablespoons heavy cream

　　8 tablespoons (1 stick) unsalted butter, cut into chunks, at room temperature

　　

Step 1

Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.

　　

Step 2

Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.

　　

Step 3

Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.

　　Michael's Genuine Food