PANTRYFLEX

On the jar: Ironbench Carrot And Yuzu

blend · dressing

★ STARRED KITCHENPrep 10 min

Carrot and Yuzu Dressing

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.

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.

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.