Carrot Noisette Sauce
Yields: 2½ cups
 
Ingredients
  • 1 cup unsalted butter
  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour
  • 4 cups carrot juice
  • Zest and juice of 3 lemons
Instructions
  1. In a small saucepan, heat butter over medium heat; cook until browned. Transfer to a small bowl, and let stand.
  2. In a small saucepan, heat oil over medium heat; cook until hot. Whisk in flour, and cook, stirring frequently, until a blond roux forms.
  3. In medium stockpot, bring carrot juice to boil; whisk in roux. Add zest, and cook until reduced by half. Whisk in browned butter; reduce heat to low, and cook for 5 minutes. Add lemon juice, and let cool slightly. Serve warm.
Recipe by Louisiana Cookin' at https://louisianacookin.com/carrot-ravioli-vadouvan-crunch/