Ming says: When you reduce fruit and vegetable juices, they become more intensely themselves. Treated that way, they're perfect flavoring bases; witness this syrup made from reduced carrot juice and smoky-hot chipotle in adobo. I fell in love with that seasoning when I cooked in Santa Fe; here, it complements the reduction's sweetness beautifully, making the syrup a very tasty, as well as useful, ingredient.

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  • 1.9 L fresh carrot juice

  • 1 teaspoon chopped chipotle in adobo

  • 0.75 cup grapeseed oil

  • Kosher salt

  • Ground black Pepper


  • 1.

    In a large non-reactive saucepan, bring the carrot juice to a gentle simmer over low heat.

  • 2.

    Reduce the juice until all the liquid is evaporated, leaving a wet residue, about 45 minutes.

  • 3.

    With a heat-resistant rubber spatula, scrape the residue from the pan and transfer it to a blender.

  • 4.

    Add the chipotle in adobo, and blend at high speed.

  • 5.

    With the machine running, drizzle in the oil very slowly at first until the mixture is emulsified, then add the oil more quickly to prevent the sauce from breaking.

  • 6.

    Season with salt and pepper.

  • 7.

    Use or store. Lasts 2 weeks, refrigerated.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 222kj
  • Fat Total 16g
  • Saturated Fat 1g
  • Protein 1g
  • Carbohydrate 18g
  • Sugar 7g
  • Sodium 481mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Juicing fresh carrots with a juicer is best, but the store-bought juice works well, too.

To ensure the syrup doesn't separate, add the oil to the blender very slowly at first. As soon as thickening occurs, add the oil more quickly. (The initial slow addition allows the mixture to combine; the faster addition prevents the mixture from getting too hot, which can cause it to separate.)

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