I've been pretty interested in the use of juices in cooking, and have been experimenting with savory applications for many juices. Most recently, I tried juicing some raw carrots, then reducing the juice to intensify the flavor and finishing it with a roux. Between the natural sugar in the carrots and the salt the I used in the sauce, it picked up a very intense carrot flavor(as well as a deep orange color), making it feasable for both savory and sweet applications. I've also heard of cooking vegetables before juicing them. There is a dish at Noma which uses a grilled asparagus sauce, made by juicing grilled asparagus while it is still hot. I'm very interested in trying this once spring rolls around and I can get some fresh, local asparagus. Has anyone else done any experimenting with vegetable juices in savory dishes? Here is the dish I used the sauce in. It is a lentil croquette with a carrot reduction, celeriac puree and popcorn shoots.
Vegetable juice based sauces
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I have done a lot of vegetable based sauces, but the only one I can think of that used juice was a carrot chipotle syrup for a shrimp dish. It was way intense and flavorful. It didn't need any thickener because the juice if reduced enough thickens up nicely on it's own.
You got me to thinking on gastriques and more syrup type reductions. Beets would be a great candidate. Peas might have some possibilities also. Bell peppers, celery, watercress, hmm, lots of things. You really got my wheels turning now. Thanks, I sense some play time, I mean research, at work tomorrow.
I also immediately thought of gastriques. To me that is the way to take just about any juice and create a sauce that works for both savory and sweet applications. The idea of using vegetable juice is very intriguing. I've done lemon, lime, and blood orange gastriques for seafood applications before but never a vegetable based one.
How would you go about juicing something like a grilled vegetable?