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