Ginger-Carrot Sauce

• 1 large carrot, peeled and thinly sliced
• One 3-inch piece fresh ginger, chopped, plus 1 teaspoon finely grated fresh ginger
• 1 cup fresh carrot juice
• 2 tablespoons sugar
• 1 tablespoon water
• 2 tablespoons mustard powder
• 1/4 teaspoon Asian sesame oil
• Salt

1. In a saucepan, steam the carrot until tender, about 8 minutes. Let cool.
2. In a food processor or blender, pulse the chopped ginger until minced. Scrape into a small sieve set over a medium bowl and press to extract the juice; discard the solids. Stir the carrot juice into the ginger juice.
3. In a small saucepan, combine the sugar and water and bring to a boil. Remove from the heat and whisk to dissolve the sugar. Let cool. Whisk in the mustard powder, then cover and let stand for 5 minutes. Whisk in some of the carrot-ginger juice to loosen. Transfer the mixture to a blender. Add the remaining carrot-ginger juice and steamed carrot and puree. Transfer the sauce to a bowl. Stir in the grated ginger and sesame oil and season with salt. Transfer the sauce to jars and refrigerate.
4. Make Ahead: The sauce can be refrigerated for 1 month.

carrot, fresh ginger, carrot juice, sugar, water, mustard powder, asian sesame oil, salt

Taken from www.myrecipes.com/recipe/ginger-carrot-sauce (may not work)