Contributed by (Adapted from http://www.dianaskitchen.com)

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Ingredients

1 large Carrot, peeled and thinly sliced
One 3-inch piece fresh Ginger, chopped, plus 1 teaspoon finely grated fresh Ginger
1 C fresh Carrot juice
2 Tbs Sugar
1 Tbs Water
2 Tbs Mustard powder
1/4 tsp Asian sesame oil
Salt

Instructions

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.

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