Recipe courtesy of David Rosengarten
Sauce for Vegetables
- Total: 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.;
