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Boil carrots in salted water until fork-tender. Cool. Alternate layers of carrots, pepper rings and onion in dish. Combine remaining ingredients and beat until well blended. Pour mixture over the vegetables and refrigerate until needed. Yields 12 to 15 servings. Keeps well in refrigerator.
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Copper sauté — instant heat response for wine reductions and pan sauces
Small copper sauce pan — brown butter, small reductions, caramel
Unlined copper for rapid evaporation — perfect jams and preserves
Unlined copper for sugar work — even heat for caramel and candy
Copper ions stabilize egg whites — fluffier, more stable meringue