Carrot Vinaigrette

Name: Carrot Vinaigrette
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (276 ml)
Cuisine: Latin
Ingredients: 500 g carrot juice (boiled to syrup; yield ~50 g carrot reduction) Carrot Juice; 50 g Carrot; about 2 yolks (36 g) Egg Yolk; about 1½ Tbsp (20 ml) Champagne; ⅔ cup (165 ml) Olive Oil; 1 tsp (5 ml) Water; Salt to taste Salt

Independent adaptation of a publicly published Danny Garcia recipe. Not affiliated with, sponsored by, or endorsed by Danny Garcia.

DRESSING · CARROT SLAW & ROASTED VEGETABLES

In the published recipe, this is the dressing for carrot slaw.

Garcia's carrot-yolk vinaigrette for a carrot slaw.

On the jar

CARROT

Method: blend
Yield: about 1¼ cups
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Carrot Juice 481 mlChampagne 20 mlOlive Oil 165 mlWater 5 ml

Ingredients

Carrot Juice500 g carrot juice (boiled to syrup; yield ~50 g carrot reduction)
Carrot50 g
Egg Yolkabout 2 yolks (36 g)
Champagneabout 1½ Tbsp (20 ml)
Olive Oil⅔ cup (165 ml)
Water1 tsp (5 ml)
SaltSalt to taste

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Carrot Vinaigrette wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 9 stars · 2 national awards

Lemon-Dijon VinaigretteCHAMPION CHEFOn the jar: LEMONDIJON
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK
Garlic-Shallot Vinaigrette★★★ KITCHENOn the jar: MUSTARD
Ginger-Honey Vinaigrette★★★ KITCHENOn the jar: GINGER-HONEY

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Provenance

Danny Garcia. Mexican-American / contemporary. Cited awards include: Top Chef winner S21 (2024).

Originally published as Carrot Vinaigrette (Carrot Slaw v2).

Adapted from a Danny Garcia recipe (Danny Garcia / chefdannygarcia.com (first-party)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Danny Garcia / chefdannygarcia.com (first-party) (published as “Carrot Vinaigrette (Carrot Slaw v2)”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar