1⁄2 lbcarrots, diced
1⁄4 cupwater
1⁄4 cuprice vinegar
3 tbspfresh ginger, minced
1 tbspsoy sauce
1 tbspsesame oil
1shallot, chopped
1 tbspsherry
3 tbspyellow miso
1⁄2 cuppeanut oil

Combine all ingredients except peanut oil in a blender and puree. Continue to run the blender while drizzling in the peanut oil, incorporating the oil until the desired consistency is reached. Store in the refrigerator.

(Recipe courtesy of Gourmet magazine.)