Carrot Reduction

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by Chef Michael Schlow

Ingredients

  • 1 cup carrot juice
  • 1 pinch curry powder
  • 1 ounce (2 tablespoons) rice wine vinegar
  • Salt and sugar to taste

Directions

  1. Reduce the carrot juice by half. Whisk vigorously if the juice separates, then add the remaining ingredients.
  2. Whisk again to incorporate.

Tips/Techniques

This segment appears in show #2907. Recipe courtesy of Michael Schlow © 2004 Michael Schlow
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