Chef Andrew Cohen writes, “I enjoy using vegetables to make sauces—it makes for lighter dishes with unexpected flavor combinations and adds another layer of vegetables to the plate.” This silky carrot-based sauce is a perfect example: subtly sweet, gently spiced with curry, and beautifully vibrant. It pairs wonderfully with grilled or roasted fish such as sturgeon or halibut, but it’s equally delicious with vegetable flans, sautéed scallops, or grilled chicken. Light yet full of depth, it’s a versatile sauce that adds both color and character to any spring or summer plate.
INGREDIENTS:
1 bunch Chantenay (or other thick) carrots, peeled, split, and cut into 1-inch pieces
1 shallot, peeled and finely diced
1 tablespoon “sweet” curry powder,* or more if needed
1 teaspoon sugar or a small drizzle of agave nectar
Salt and white pepper, to taste
Grapeseed oil, as needed
2 tablespoons unsalted butter (or more if needed) cut into pea-sized bits
Water, as needed
METHOD:
Heat a 2-quart sauté pan over medium heat and film with oil. Add the carrots and cook, stirring often, until they just begin to color lightly. Add the shallot and cook until translucent.
Sprinkle in the curry powder and toss to coat evenly. Cook for about 30 seconds, until fragrant. Add the sugar or agave and cook briefly until it just starts to caramelize.
Add 1 tablespoon of butter, then carefully pour in enough water to cover the carrots by about 1½ inches. Bring to a vigorous simmer and cook until the carrots are very tender—about 15 minutes. Season with salt and white pepper.
Transfer the cooked carrots to a blender, leaving the cooking liquid in the pan. Reduce the liquid over medium heat until about ½ cup remains, then pour it into the blender with the carrots. Add the remaining tablespoon of butter and blend until smooth, adding a bit of hot water if needed for a silky consistency.
Taste and adjust seasoning or consistency as desired—the sauce should be smooth, glossy, and thick enough to coat the back of a spoon. Use immediately, or keep warm in a heatproof jar set in a pot of warm water until ready to serve.
SERVING SUGGESTIONS:
- Spoon beneath grilled or roasted fish, such as sturgeon, halibut, or salmon.
- Serve with vegetable flans or savory bread puddings.
- Drizzle over grilled chicken or seared scallops.
- Add a quenelle of mint yogurt or a scattering of fresh herbs for contrast.
CHEF’S NOTES:
- “Sweet” curry powder contains more fenugreek and fennel and fewer chilies, giving this sauce warmth without heat.
- You can substitute fresh thyme leaves for the curry powder for a more herbal variation.
