or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Vegetable juice based sauces
New Posts  All Forums:Forum Nav:

Vegetable juice based sauces

post #1 of 5
Thread Starter 

   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.

post #2 of 5

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.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #3 of 5
Thread Starter 
You're right about not needing to use a thickener. I thickened mine with a roux because I wanted it to have a fairly delicate flavor. If the juice is reduced until it's thick, it takes on a bbq sauce quality which is delicious, but didn't fit this dish. I like the idea of a beet juice gastrique.
post #4 of 5

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?

post #5 of 5
Thread Starter 

You could juice vegetables in any standard juicer, or, if you don't have a juicer, you can just puree it in a food processor with a few drops of water, then strain it through cheesecloth and squeeze out all the juice.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Vegetable juice based sauces