Yield: Yields about 2 cups.
Servings: four to six.
This smooth Asian-influenced sauce is delicious paired with seared sea scallops or roasted or grilled pork.
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Pour the carrot mixture into a blender and add the soy sauce, ginger, rice vinegar, honey, and sesame oil. Purée until smooth. Pour the sauce into a fine strainer set over a bowl and gently press it through the strainer with a spatula or wooden spoon. Discard the solids. If the sauce seems thick, thin with additional broth to the desired consistency.
Make Ahead Tips
The sauce may be made and refrigerated up to 1 day ahead.
I made this recipe several times this summer to accompany seared sea scallops. I didn't find it necessary to strain the sauce, it was very smooth. A great way to use carrots from our garden.
The sauce stands on its own flavor and color. I sauteed some Cod with one of Emeril's rubs and the fish was maybe 3 stars. The carrot-ginger added a bright and interesting color. The smell of the ginger and carrot was mouthwatering. I would have been 5 stars had I used the scallops.
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