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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.
This makes a great sauce for most seafood, particularly for cod, bass, scallops, and lobster.
Drizzle the syrup over vegetable medleys; it adds a hint of sweetness and "marries" all the flavors.
For extra flavor, use the syrup to encircle servings of seafood risotto.... Read more.
In a large non-reactive saucepan, bring the carrot juice to a gentle simmer over low heat.
Reduce the juice until all the liquid is evaporated, leaving a wet residue, about 45 minutes.
With a heat-resistant rubber spatula, scrape the residue from the pan and transfer it to a blender.
Add the chipotle in adobo, and blend at high speed.
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.
Season with salt and pepper.
Use or store. Lasts 2 weeks, refrigerated.
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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