43. Carrot Sauce

There are five ways to categorize sauces: hydrocolloid thickened, protein thickened, reductions, purées, and emulsions. Thickening with a hydrocolloid is the easiest way to make a carrot sauce. Flour and other forms of starch are hydrocolloids. Gums are hydrocolloids. Even agar is a hydrocolloid.

So much for thickeners. But what to thicken? Carrot juice, of course. Carrot juice is not a pure juice. It’s a combination of the flavoured water extracted from carrots and lots of small ca