| INGREDIENTS |
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32 oz Fresh carrot juice
2 Pieces Star anise
1 c Canola oil
Salt; to taste
Freshly-ground white pepper;
-to taste
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| INSTRUCTIONS |
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In a stainless steel casserole, reduce carrot juice with star anise until
all of the water is evaporated. There will be a carrot "scum" left. Remove
the star anise and scrape the "scum" to a blender. Blend at high speed
while slowly adding oil to emulsify. Check for seasoning. Store at room
temperature.
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