Carrot reduction
Reduction means making the liquid in a component evaporate to strengthen its flavour. This is commonly done with stocks and fonds, but carrot is also a perfect ingredient with which to do this. The addition of orange and balsamic vinegar makes the flavour even more exquisite; this syrup is perfect as an addition to the wide range of savoury applications that can use a subtle sweetness for balance. The olive oil adds a creamy note. Makes 100ml.
🍽️ Makes 100
Ingredients
| 500 ml | carrot juice | |
| 2 | oranges | |
| 2 tbsp | 30 ml | olive oil |
| 1 tbsp | 15 ml | balsamic vinegar |
| — | salt |
Instructions
- Reduce the carrot juice and orange juice to a light syrup.
- Bind with the olive oil and season with balsamic vinegar and salt.
- Transfer to a squeeze bottle or a dish from which you can brush the reduction onto a plate.
Serving suggestions:
- Serve with slow-cooked turbot.
- Combines very well with goose or duck liver dishes and cold game preparations.
- Use in a composition with components of poultry, chicory, and quince.