Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Grated Pecorino Romano |
| ¼ cup | Extra virgin olive oil |
| 1 | Cooked carrot, from stock |
| 1 cup | Vegetable stock |
| 1 teaspoon | Fresh lemon juice |
In a blender, combine all ingredients, slowly adding the oil. Blend until smooth, adding extra stock if too dense. The texture should be that of hollandaise sauce.
TASTE SHOW TS1G27