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Carrot Sauce

Carrot Sauce

Here, the taste of the Indian spice blend garam masala does a delicious tango with the central vegetable. Makes about 3/4 cup.

SKU 1344-recipe


  • 1 cup carrot juice (from about 40 carrots, see box)
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • 4 garlic cloves, finely minced
  • 1 teaspoon grated fresh ginger
  • 3/4 teaspoon salt, or to taste
  • 1/2 teaspoon garam masala


  1. In a small sauce pan boil the carrot juice over high heat for about 15 minutes, or until it is reduced to about 2/3 cup.
  2. Reduce heat to moderate, and whisk in butter, a few pieces at a time. When all butter is incorporated, add the salt and garam masala. Whisk together and serve immediately.