Carrot SauceBy AubergineSource: https://mise-wine.vercel.app/recipes/carrot-sauceAdd to collectionIngredientsYieldgInstructions0 / 5 steps0 of 5 steps completeReset progress1Cook carrots sous vide at 85C until tender and reserve 120g for sauce2Meanwhile, cook white wine until reduced by half3In a blender, 120g cooked carrot, carrot juice and 75g reduced white wine and blend on high until very smooth4Season with salt and pass through chinois and chill in an ice bath5Reserve cold in an airtight container