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Carrot-Ginger Dipping Sauce

Serve this dipping sauce in small shallow bowls alongside tiny bunches of matchstick-size fresh or blanched vegetables tied into bundles with chives.

  • Yield: Makes 2 cups

Source: Martha Stewart Weddings, Winter 2008


  • 3 carrots, coarsely chopped
  • 1 shallot, coarsely chopped
  • 2 tablespoons ginger, coarsely grated
  • 1/4 cup rice-wine vinegar
  • 2 tablespoons soy sauce
  • 1/4 teaspoon sesame oil
  • 1/4 cup safflower oil
  • 1/4 cup water
  • Coarse salt and freshly ground pepper


  1. Puree carrots, shallot, ginger, vinegar, soy sauce, and sesame oil in a blender until smooth, about 3 to 4 minutes. With machine running, slowly pour in oil and water. Season with salt and pepper.

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