Sauce for Vegetables

Total Time:
5 min
Cook:
5 min
Ingredients
  • 1 cup grated Pecorino Romano
  • 1/4 cup extra virgin olive oil
  • 1 cooked carrot, from stock
  • 1 cup vegetable stock
  • 1 teaspoon fresh lemon juice
Directions
  • In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.


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    Recipe courtesy of Michael Chiarello