Fresh Carrot Sauce

1. 1

   Juice the carrots through a vegetable juicer.

2. 2

   Skim any foam off the top.

3. 3

   Pour the juice into a saucepan and place over medium heat.

4. 4

   Bring the sauce up to just before the boiling point (tiny bubbles will begin to form) and remove from heat.

5. 5

   Whisk in cubes of cold butter one at a time until all are incorporated.

6. 6

   Place back on the heat and simmer for 1-2 minutes.

7. 7

   Add cayenne, cinnamon, salt and pepper.

8. 8

   Just before serving, add the fine herbs.

9. 9

   This sauce is best made minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.