Carrot Oil

1. 1

   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.

2. 2

   Strain through a fine sieve into a small bowl.

3. 3

   Add the salt, and cool to room temperature.

4. 4

   When cool, gradually whisk in the oil until emulsified and season with the pepper.

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