Caramel Beurre Sal

1. 1

   Prepare a caramel : melt half a cup of granulated sugar in a heavy-bottom saucepan over low heat. If you do not use a heavy-bottom pan, add 2 tbsp water to the sugar. When it bubbles, move the saucepan in a circular pattern, holding the handle. When you get a golden color, remove from the heat immediately. Out of the heat, add 2 tbsp salted butter then 3/4 cup liquid whipping cream (quickly heated 5 seconds in the microwave). Put back on the heat, and stir to get a smooth mixture.

2. 2

   Let cool a little. Can be kept up to 3 days at room temperature and more than a week in the fridge. If you refrigerate, slightly heat in the MW (5 seconds) before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.