Fresh Carrot Jus or Sauce

Preparation info

  • Difficulty


  • Makes

    1¼ cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

Electric juicer gathering dust on your counter? I’ve come to love my old juicer because I use it to make colorful delicious sauces in an instant.

This sauce is delicious at room temperature, but if you’re going to serve it with a warm dish, you can heat it gently; if it begins to “break” (separate), simply return it to the blender and buzz it up. I especially like champagne vinegar because it’s a little more piquant, so try it if you have some (no reason to go out and buy it just for this). I love this sauce with pan-seared white fish or chicken breasts.


  • 1 cup homemade or other fresh carrot juice, preferably organic
  • ¾ teaspoon chopped chipotle in adobo, or to taste
  • ¼ to ⅓ cup extra virgin olive oil
  • 2 teaspoons champagne or white wine vinegar, or to taste
  • Salt and freshly ground white pepper


Place the Juice and chipotle in a blender or food processor. With the motor running, gradually add the olive oil in a thin stream. The sauce should have a velvety texture. Stir in vinegar, salt, and pepper to taste.