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  • 1 large carrot, peeled and cut into 1-inch pieces
  • 1 cup dry sherry
  • 1 clove garlic, minced
  • 5 tbsp. butter
  • 1 tbsp. Worcestershire Sauce
  • salt and pepper to taste
  • Source Customer Submission


In a medium saucepan, bring salted water to a boil; add the carrot pieces and cook until easily pierced with a fork. Place carrot in a food processor or blender, and puree; set aside. In the same saucepan, over medium-high heat, place garlic, 1 tablespoon of the butter, and the sherry. Cook and stir occasionally, until reduced by half. Add the pureed carrot to the mixture, and continue to stir constantly for 1 minute. Remove the pan from heat, and whisk in the Worcestershire Sauce. Add the remaining butter, one tablespoon at a time, until all is incorporated and the sauce is smooth. Season to taste with salt and pepper before serving.