🥗 Creamy Carrot-Shallot Dressing 🥗
👥 For: 4 people
⏱️ Preparation time: 10 minutes
📝 Ingredients
100 gm thick sour cream
40 g raw carrot finely grated or cut into small cubes (approx. 1 small carrot )
20 g finely chopped shallot (approx. 1/4 shallot )
10 g fresh chopped flat parsley (approx. 1 c. à s. )
15 ml of fresh lemon juice (approx. 1 c. à s. )
30 ml extra-virgin olive oil (approx. 2 c. à s. )
1 g of fine salt (approx. 1⁄4 c. à c. )
1 g ground black pepper (approx. 1⁄4 c. à c. )
🛠️ Steps of preparation
🔪 Vegetable preparation
Peel and finely grate the carrot until you get 40 g of grated. If you prefer a cubed texture, cut the carrot into small dices and rinse them for 1 minute in boiling water, then dip them in cold water.
Peel and chop the shallot (20 g) very finely.
Slice the flat parsley (10 g) and reserve half for the finish.
la Creating the creamy base
In a bowl, pour the thick sour cream (100 g).
Add chopped shallot (20 g) and lemon juice (15 ml). Mix well with a spoon so that the shallot soaks in the lemon.
🥕 Carrot incorporation
Add grated carrot (40 g) or cooked in small cubes. Mix gently to distribute evenly in the cream.
🧴 Emulsion with oil
Pour the olive oil (30 ml) in a net, while gently whipping the preparation to create a smooth texture. The emulsion must slightly thicken the cream.
As Seasoning
Salt (1 g) and pepper (1 g) to your taste.
Taste and rectify the seasoning if necessary (adjust salt or lemon).
🌿 Finishing and service
Add the remaining half of the chopped parsley (5 g) to spice up the dressing.
Leave it in the refrigerator for 5 minutes to let the flavors matify.
Before serving, gently mix to re-emulsion, then sprinkle the remaining parsley (5 g) on top to add a pop of colour.
💡 Tip to make the recipe easier
To save time and achieve a homogeneous texture, prepare the dressing in a small airtight jar: put all the ingredients (fresh cream, shallot, carrot, lemon juice, salt, pepper), pour the olive oil, close the lid and shake vigorously for 20 seconds. You’ll get a perfectly emulsion sauce without the lumps. 🚀
🔄 Ingredient to be exchanged
Replace thick sour cream with 100g of natural Greek yogurt for a lighter and slightly tartier version.
🔥 “Baking” hack
If you prefer a warmer dressing for dipping warm vegetables, gently heat the sour cream (100 g) and shallot (20 g) in a small saucepan on very soft heat for 1-2 minutes, stirring constantly. Let it cool before adding the carrot, oil and other ingredients to preserve a smooth texture.
