Ginger-Carrot Sauce

Ingredients

• 1 large carrots peeled thinly sliced
• 1 cup carrot juice fresh
• 1 piece ginger fresh finely grated chopped
• 2 tablespoons ground mustard 
• 30 servings salt 
• 0.3 teaspoon asian sesame oil 
• 2 tablespoons sugar 
• 1 tablespoon water 

Equipment

• food processor
• bowl
• sauce pan
• whisk
• sieve
• blender

Directions

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