Recipe courtesy of David Rosengarten

Sauce for Vegetables

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  • Total: 5 min
  • Cook: 5 min
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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


  1. 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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