Best Carrot Butter Sauce Recipes

CARROT CAKE WITH BUTTER SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.
• In a large bowl, cream brown sugar and 1/2 cup margarine. Add eggs and mix in. Add shredded carrots, raisins and orange juice.
• Stir in flour mixture, and beat until well combined. Pour into ungreased 8x8 inch pan.
• Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes.
• Butter sauce: In a saucepan over low heat, combine 1/2 cup butter or margarine, sugar, cornstarch, water and vanilla. Cook and stir. When mixture comes to a boil, continue to boil for 1 minute. Serve warm over carrot cake squares (can be reheated in microwave).

JUMBO LUMP CRAB CAKES WITH CARROT BUTTER SAUCE

Steps:

• Put the crab in a mixing bowl and set aside. Combine the butter and shallot in a small pot over medium heat. Once the butter has melted, add the Old Bay, 1 teaspoon salt, 1/2 teaspoon pepper, the mustard, and cayenne. Stir to combine. Remove from the heat and whisk in the cream. Pour the butter mixture over the crab. Add the scallions. Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat. The mixture will look almost runny; don't worry, it will firm up in the fridge. Cover with plastic wrap and chill in the refrigerator for at least 1 hour; overnight is even better.
• When ready to cook, use your hands to form the mixture into 6 crab cakes that are 1 1/2 inches thick. They should be moist and just hold together. Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while setting up your breading station. This allows the flavors to blend and the crab cakes to set.
• To create a breading station, put the flour in a pie plate and season with salt and pepper. Crack the egg into a shallow bowl, add 1 tablespoon water, and beat with a fork until frothy. Put the bread crumbs in another shallow bowl.
• Put a large skillet over medium heat, add a couple tablespoons of the oil, and swirl the pan around to coat the bottom. Working with 3 crab cakes at a time (keep the remaining cakes in the fridge), lightly dredge both sides of the cakes in the seasoned flour, dip into the beaten egg, and then coat completely with bread crumbs. Gently lay the cakes in the hot oil and brown for 3 to 4 minutes on each side (turning only once or they will break up). Drain on paper towels. Add the remaining 2 tablespoons oil, and repeat with the remaining 3 crab cakes.
• To serve, pool 1/4 cup of the carrot butter sauce on each of 6 plates, set a crab cake in the center, and, if you like, put a pile of sprouts on top.
• Carrot Butter Sauce
• Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
• Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
• Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.

PENNINGTON'S CARROT CAKE WITH VANILLA BUTTER SAUCE

Steps:

• Heat oven to 325°.
• In a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes.
• Pour into greased 6 cup cake pan.
• Bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan.
• Cool upright in pan for 5 minutes; remove from pan.
• Meanwhile, in saucepan melt butter over medium heat.
• Stir in sugar and cornstarch; add remaining sauce ingredients.
• Cook, stirring occasionally, until sauce comes to a boil.
• Boil for one minute.
• Pour 1/3 of the sauce over the cake.
• Serve additional warm sauce with cake.

PEANUT SMOKED PORK LOIN WITH PEANUT BUTTER BBQ SAUCE AND CARROT AND PICKLED ONION SALAD

Steps:

• Preheat the grill. Soak the peanut shells in water for 45 minutes.
• Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes.
• Preheat the oven to 400 degrees F.
• Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board.
• Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed.
• Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad.
• Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve.
• To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste.

ROASTED CARROT RAVIOLI WITH ORANGE BUTTER SAUCE

Steps:

• 1. Preheat oven to 350 degrees. On a large sheet of aluminum foil on a baking sheet, add carrots, halved head garlic, and onion.
• 2. Drizzle with olive oil and honey. Salt and pepper as you would normally for roasted veggies. Sprinkle with cardamon.
• 3. Cover by folding aluminum foil over veggies. Place baking sheet in oven and bake 45 minutes. Allow to cool enough to place in food processor.
• 4. Place in food processor, along with any juices from the roasting process. Add adobo sauce and puree until no visible chunks of veggies remain.
• 5. Place a large dutch oven filled with water on high heat to boil. Cut egg roll wrappers in half. Add 1 level tablespoon of carrot puree to center portion of wrapper as shown. Brush with egg wash. One egg beaten, and mixed with water in a small bowl.
• 6. Press half of wrapper over filling. Remove air from around filling and crimp with a fork. Continue on till all raviolis are assembled.
• 7. Once water is boiling drop 4 raviolis in at a time and cook until raviolis float - 2 to 3 minutes. Remove from dutch oven and let raviolis rest on a greased cookie sheet
• 8. While cooking raviolis begin your sauce. In a medium sauce pan add orange juice and butter. Cook on medium heat until simmering. Allow to simmer 5 minutes. Add honey and zest. Stir until combined and turn off heat.
• 9. Assemble raviolis on serving platter. Pour sauce over raviolis and sprinkle with parsley if desired. Enjoy!

CARROT BUTTER SAUCE

Steps:

• Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
• Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
• Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.

BUTTER POACHED MAIN LOBSTER WITH SWEET PEA PUREE AND TRUFFLE CARROT SAUCE

Steps:

• FOR LOBSTER: Bring 3 gallons of water to boil. Prepare ice bath large enough to hold cooked lobsters. Close stopper in sink; add lobsters and cover with boiling water. Let sit 2 minutes. Remove lobsters and pull off claws. Return claws to hot water. Transfer rest of lobsters to ice bath. When cool enough to touch, remove tail from body by pulling and twisting at same time. Cut off shell with kitchen shears. Cut tail in half lengthwise; remove digestive tract. Remove claws by twisting small part of each pincer to remove clear, hard cartilage from inside. heat 3 Tbsp water in 2 quart pot. Add 2 pounds unsoftened butter a piece at a time, whisking constantly to incorporate. After butter is added, season with salt and lemon juice; keep wr, about 165 degree, over very low flame, whisking occasionally. FOR SWEET PEA PUREE: Prepare ice bath. Bring large pot of salted water to boil. Drop peas into rapidly boiling water. Cook until just softened but still with a little pop when eaten; sample to blender and puree until smooth, adding a little water if needed. Transfer to bowl and season with salt to taste. FOR TRUFFLE-CARROT SAUCE: Reduce carrot juice by two thirds in a non-reactive pot over medium low heat. Add softened butter 1 Tbsp at a time, whisking constantly. When all butter is added, transfer to blender. Blend on medium and add truffle butter. Remove from blender. Season with salt and pepper to taste. Keep warm over very low heat. TO SERVE: Place lobster tails and claws in shallow casserole. Pour warm butter over and let sit at room temperature 6 minutes. Heat pea puree and divide among 6 plates. Remove lobsters and drain off excess butter; arrange equal portions atop puree. spoon a little carrot sauce around. Add garnish.