Fine Cooking

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.

Ingredients

1 Tbs. canola oil
2 Tbs. chopped shallot
1-3/4 cups lower-salt chicken broth; more as needed
6 medium carrots, peeled and cut into large dice (about 2 cups)
2 Tbs. reduced-sodium soy sauce
1 Tbs. finely grated fresh ginger
1 Tbs. unseasoned rice vinegar
2 tsp. honey
1 tsp. Asian sesame oil

Calories (kcal) : 80
Fat Calories (kcal): 35
Fat (g): 3.5
Saturated Fat (g): 0
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 2
Cholesterol (mg): 0
Sodium (mg): 230
Carbohydrates (g): 10
Fiber (g): 2
Protein (g): 3

Preparation

Heat the oil in a 4-quart saucepan over low heat. Add the shallot and cook, stirring occasionally, until tender but not brown, about 2 minutes. Add the broth and bring to a boil over medium-high heat. Stir in the carrots, return to a boil, reduce the heat to medium low, and simmer until the carrots are just tender, 12 to 15 minutes.

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.

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(3 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Canola Oil
IN THIS RECIPE
Shallots
IN THIS RECIPE
Chicken Broth
FEATURED
Rhubarb

Reviews

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Reviews (4 reviews)

ogindeng | 01/21/2020
Delicious and different!
SarahRWilson | 05/07/2019
Very healthy and easy make.
skipp84 | 09/19/2010
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.
lancemjordan | 06/18/2010
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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What We're Cooking Now

Name: Carrot-Ginger Sauce
Yield: Yields about 2 cups.
Cuisine: Asian
Ingredients: 1 Tbs. canola oil; 2 Tbs. chopped shallot; 1-3/4 cups lower-salt chicken broth; more as needed; 6 medium carrots, peeled and cut into large dice (about 2 cups); 2 Tbs. reduced-sodium soy sauce; 1 Tbs. finely grated fresh ginger; 1 Tbs. unseasoned rice vinegar; 2 tsp. honey; 1 tsp. Asian sesame oil