Carrot Oil

• 1 cup carrot juice (from 8 medium carrots)
• 1/4 teaspoon kosher salt
• 1/2 cup canola or grapeseed oil
• Cracked white peppercorns
• Roasted Salmon with Quinoa
• Pumpkin Risotto
• Grilled shrimp

1. In a medium saucepan, bring the carrot juice to a boil over high heat and reduce to 2 to 3 tablespoons, about 10 to 12 minutes.
2. Strain through a fine sieve into a small bowl.
3. Add the salt, and cool to room temperature.
4. When cool, gradually whisk in the oil until emulsified and season with the pepper.

carrot juice, kosher salt, grapeseed oil, salmon, pumpkin risotto, shrimp

Taken from www.cookstr.com/recipes/carrot-oil (may not work)