Carrot Sauce
Ingredients
Directions
Cut the red part of the carrot into small dice.
Boil the diced carrot in a little best stock until it glazes.
Add cullis according to the quantity required.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Carrot
- Provides the main flavour and colour of the sauce, with a little natural sweetness.
- Best stock
- Cooks the carrot gently and adds savoury body to the sauce.
- Cullis
- Adds concentrated body and flavour, thickening the sauce as it is added.
The step that matters
Boil the diced carrot until it glazes. Too little liquid or too high a heat can scorch the carrot before it glazes, and too much liquid leaves it watery. Keeping the stock at a gentle boil lets it reduce to a shiny coating while the pieces soften evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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