Carrot-Dill Sauce for Poached Sturgeon


  • 2 cups fresh carrot juice
  • ½ cup cream
  • 4 eggs
  • Curry powder
  • Salt and pepper
  • Blossom Lemon Dill Vinegar
  • White fish: sturgeon, halibut, etc.



  • In a saucepan, reduce one half (1 cup) of carrot juice by half, reserving the other half.
  • Add cream and curry powder to taste.
  • Whisk eggs together in a bowl, then slowly temper into the hot carrot-cream reduction.
  • Add remaining raw carrot juice, salt, pepper, and vinegar to taste, starting with 1 teaspoon of vinegar. Whisk sauce continuously until it begins to thicken.
  • Drizzle 1–2 oz. over fish.
  • Sauce can be served with fish, new potatoes, or confited mushrooms. Prepare early and chill; reheat slowly to prevent curdling.

Courtesy of Chef Gregory Perrault.

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