INGREDIENTS

INSTRUCTIONS

In a stainless steel casserole, reduce carrot juice with star anise
until all of the water is evaporated. There will be a carrot "scum"
left. Remove the star anise and scrape the "scum" to a blender. Blend
at high speed while slowly adding oil to emulsify. Check for
seasoning. Store at room temperature.  Recipe Source: EAST MEETS WEST
with Ming Tsai From the TV FOOD  NETWORK - (Show # MT-1A33)  Formatted
for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  01-22-1999  Recipe by: Ming Tsai  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2334
Calories From Fat: 1941
Total Fat: 219.6g
Cholesterol: 0mg
Sodium: 382.1mg
Potassium: 1643.5mg
Carbohydrates: 92.5g
Fiber: 4.5g
Sugar: 76.2g
Protein: 5.4g