Directions:
- In a saucepan, steam the carrot until tender, about 8 minutes. Let cool.
- In a food processor or blender, pulse the chopped ginger until minced. Scrape into a small sieve set over a medium bowl and press to extract the juice; discard the solids. Stir the carrot juice into the ginger juice.
- In a small saucepan, combine the sugar and water and bring to a boil. Remove from the heat and whisk to dissolve the sugar. Let cool. Whisk in the mustard powder, then cover and let stand for 5 minutes. Whisk in some of the carrot-ginger juice to loosen. Transfer the mixture to a blender. Add the remaining carrot-ginger juice and steamed carrot and puree. Transfer the sauce to a bowl. Stir in the grated ginger and sesame oil and season with salt. Transfer the sauce to jars and refrigerate.
- Make Ahead: The sauce can be refrigerated for 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 217.82 Kcal (912 kJ) | ||
| Calories from fat | 21.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 4% | |
|---|---|---|---|
| Sodium | 547.05mg | 23% | |
| Potassium | 969.57mg | 21% | |
| Total Carbs | 46.3g | 15% | |
| Sugars | 29.06g | 116% | |
| Dietary Fiber | 5.46g | 22% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 3.1mg | 103% | |
| Iron | 0.6mg | 3% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 58.56 Kcal (245 kJ) | ||
| Calories from fat | 5.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.63g | 4% | |
|---|---|---|---|
| Sodium | 147.08mg | 23% | |
| Potassium | 260.67mg | 21% | |
| Total Carbs | 12.45g | 15% | |
| Sugars | 7.81g | 116% | |
| Dietary Fiber | 1.47g | 22% | |
| Protein | 1.16g | 9% | |
| Vitamin C | 7.1mg | 44% | |
| Vitamin A | 0.8mg | 103% | |
| Iron | 0.2mg | 3% | |
| Calcium | 26.8mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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