Wednesday, September 10, 2008

Yellow Carrot-Ginger Dressing


2 grated carrots – on a box grater

1 tbsp garlic ginger paste – equal parts ginger and garlic pureed smooth with a little water

1 lime juiced

1 tsp brown sugar

1 tbsp sesame oil

½ tsp Vietnamese hot sauce

pinch cayenne

½ c rice vinegar

¾ c canola oil to emulsify

salt to taste

Start with all ingredients except the oils in a blender. Pulse and scrape the blender a couple of times to get the puree working. Then turn on the blender and drizzle the oils( combined in a measuring cup) in slow enough to create an emulsion. Once the emulsion takes hold you can pour at a faster rate. Don’t pour all of the oil too slow or it will be too thick. There is enough in this dressing to bind it, just don’t make it too thick or you won’t like the texture and you’ll miss out on some of the flavor.

-Chef Cleve, Starfish cafe, Savannah, GA

1 comment:

Amito says said...

thanks chef! i loved this fall recipe.