PANTRYFLEX

On the jar: Ironbench Carrot And Yuzu

blend · dressing

★ STARRED KITCHENPrep 10 min

Ironbench Carrot and Yuzu

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

Carrot And Yuzu from a starred kitchen & national award winner.

Ratio

Ratio by volume: Carrot 80 ml, Cardamom 1 ml, Coriander 1 ml, Star Anise 1 ml, Allspice 1 ml, Pepper 1 ml, Orange Zest 5 ml, Orange Juice 90 ml, Yuzu Juice 30 ml, Pickled Ginger 30 ml, Vegetable Oil 15 ml
Carrot 80 mlCardamom 1 mlCoriander 1 mlStar Anise 1 mlAllspice 1 mlPepper 1 ml

Ingredients

  • Carrot — 1/3 cup blanched carrot batons (80 ml)
  • Cardamom — 1/8 tsp ground cardamom, toasted (0.62 ml)
  • Coriander — 1/8 tsp ground coriander, toasted (0.62 ml)
  • Star Anise — 1/8 tsp ground star anise, toasted (0.62 ml)
  • Allspice — 1/8 tsp ground allspice, toasted (0.62 ml)
  • Cayenne — pinch of cayenne pepper (0.3 g)
  • Pepper — 1/8 tsp freshly ground black pepper (0.62 ml)
  • Orange Zest — 1 tsp very finely grated orange zest (5 ml)
  • Orange Juice — 1/4 cup plus 2 Tbsp fresh orange juice (90 ml)
  • Yuzu Juice — 1/2 tsp yuzu or lemon zest plus 2 Tbsp fresh yuzu juice or lemon juice (30 ml)
  • Pickled Ginger — 2 Tbsp pickled ginger juice from the jar (30 ml)
  • Vegetable Oil — 1 Tbsp vegetable oil (15 ml)
  • Salt — kosher salt, to season (2 g)

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

Ironbench Carrot And Yuzu 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:

3 kitchens · 3 stars · 4 national awards

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Provenance

Douglas Keane works in Californian / Japanese-influenced at Cyrus; credentials include James Beard Best Chef: Pacific 2009; Michelin 2* (Cyrus, Healdsburg).

Originally published as Carrot and Yuzu Dressing.

Adapted from a Douglas Keane recipe (Douglas Keane / Food & Wine (seared hamachi with carrot salad)).

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 Douglas Keane / Food & Wine (seared hamachi with carrot salad) (published as “Carrot and Yuzu Dressing”). Full citation lives in Provenance.

Companion jar