When you reduce fruit and vegetable juices, they become more intensely themselves. Treated that way, they're perfect flavoring bases; witness this syrup made from reduced carrot juice and smoky-hot chipotle in adobo. I fell in love with that seasoning when I cooked in Santa Fe; here, it complements the reduction's sweetness beautifully, making the syrup a very tasty, as well as useful, ingredient.
Makes 1 cup
Lasts 2 weeks, refrigerated
2 quarts fresh carrot juice
1 teaspoon chopped chipotle in adobo
3/4 cup grapeseed oil
Kosher salt and freshly ground black pepper to taste
- In a large nonreactive saucepan, bring the carrot juice to a gentle simmer over low heat. Reduce the juice until all the liquid is evaporated, leaving a wet residue, about 45 minutes.
- With a heat-resistant rubber spatula, scrape the residue from the pan and transfer it to a blender. Add the chipotle in adobo, and blend at high speed. With the machine running, drizzle in the oil very slowly at first until the mixture is emulsified, then add the oil more quickly to prevent the sauce from breaking. Season with salt and pepper. Use or store.