Carrot Butter Sauce

• 1 cup carrot juice
• 1 small carrot, thinly sliced
• 1 shallot, coarsely chopped
• 1 teaspoon kosher salt
• 2 tablespoons heavy cream
• 8 tablespoons (1 stick) unsalted butter, cut into chunks, at room temperature

1. Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat.
2. Simmer until the carrot is completely soft and mushy, 10 minutes.
3. The liquid will reduce almost, but not quite, by half.
4. Stir in the cream and simmer for 2 to 3 minutes to combine.
5. It will look kind of a mess, a bit grainy and separated, but not to worry.
6. Remove from the heat.
7. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together.
8. Pour the sauce into a blender and hold a kitchen towel over the top for safety.
9. Buzz until completely smooth and a beautiful sunset color appears.
10. Serve hot.

carrot juice, carrot, shallot, kosher salt, heavy cream, unsalted butter

Taken from www.epicurious.com/recipes/food/views/carrot-butter-sauce-377740 (may not work)