PANTRYFLEX

blend · vinaigrette

CHAMPION CHEFPrep 10 min

Ironbridge Carrot

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Carrot Juice 481 ml, Champagne 20 ml, Olive Oil 165 ml, Water 5 ml
Carrot Juice 481 mlChampagne 20 mlOlive Oil 165 mlWater 5 ml

Ingredients

  • Carrot Juice — 500 g carrot juice (boiled to syrup; yield ~50 g carrot reduction)
  • Carrot — 50 g carrot reduction
  • Egg Yolk — 2 egg yolks
  • Champagne — 20 g champagne vinegar
  • Olive Oil — 150 g olive oil
  • Water — 5 g water
  • Salt — Salt to taste

Method

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

Companion jar

Ironbridge Carrot 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 · 6 stars · 1 national award

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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)).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar