Caramel Salt Butter Sauce
Martha Stewart Living Television
- 1 cup sugar
- 2 teaspoons freshly squeezed lemon juice
- 1/2 cup (1 stick) salted butter
- 3/4 cup heavy cream
- Pinch salt
- In a medium heavy-bottomed saucepan, heat sugar, lemon juice, and 1/2 cup water over low heat until sugar dissolves. Bring syrup to a boil, and continue to boil, without stirring, until it begins to turn golden around the edges. It is important not to stir, as the syrup may crystallize.
- Meanwhile, combine butter and heavy cream in a small saucepan. Heat until butter melts. When syrup begins to color, lower heat a bit, and continue boiling to a deep-golden color. It will darken rapidly. Remove pan from heat, and let it cool for 30 seconds. Add butter-and-cream mixture, being careful as the syrup will bubble up in the pan. Place pan back over heat, stirring until caramel is completely dissolved. Let sauce cool, taste, and add a pinch of salt, if necessary. Serve hot or chilled.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.