John Myers
Salt-butter-caramel Sauce
The perfect salt-butter-caramel sauce recipe with a picture and simple step-by-step instructions.
- 10 g Ice cold butter
- 1 Vanilla pod
- 0,25 tsp Fleur de sel
- 75 g Sugar
- 200 ml Cream
- Scrape out the vanilla pod and knead the vanilla pulp with the butter and the fleur de sel well and then put back in the refrigerator. It shouldn’t be too soft, then the sauce will get the ideal binding afterwards.
- Put the sugar in a pan and let it caramelize. Be careful not to let the caramel get too dark, otherwise it will turn bitter. Then deglaze with the cream and dissolve the caramel while stirring. Then turn the stove to the lowest setting and let the caramel simmer gently for another 5 minutes.
- Then remove the pan from the heat and let it cool down for 3 – 5 minutes and then quickly stir in the cold salt-vanilla butter and then pour it into a glass or bottle or enjoy it straight away.
- The sauce is said to keep in the fridge for 3 weeks. With us she survived a maximum of a week.
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