Prep 2 mins
Cook 10 mins
A bright & light sauce from the Victory Garden (with a few changes). It gives great color to any plate and I recommend it with my Slow-Roasted Salmon recipe.
- 1 cup carrot juice
- 1⁄8 teaspoon curry powder
- 3 dashes Tabasco sauce
- 2 tablespoons rice wine vinegar
- 1 teaspoon honey
- Simmer the juice until it has reduced by 1/2. Some brands (or homemade) will separate. Just whisk vigorously to re-combine.
- Add the rest of the ingredients. Heat and whisk to combine, simmering to desired viscosity.
My family was kinda "on the fence" with this recipe. My DD was "ho-hum", my DH and I liked it! I served it over grilled salmon with TooAllergic's Brown Lentiles (those were really good!). Making it up from scratch, I found it a bit time consuming and I am not sure that I would serve it for company. For a sauce, it was a little too bit on the "thin" side. It gets bonus points for being healthy and good flavor and was something different to try!
This is a really great sauce over salmon. It was even better the next day, even over cold salmon using a cold sauce. Really healthy and gives good flavor.