Caramel sauce

Ingredients for 4 servings:

• 125 g butter
• 250 g sugar
• 175 ml milk
• 1 vanilla pod(s), the pulp

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basic sauce with various tips

Melt the butter in a saucepan over low heat, add the sugar, and stir with a wooden spatula until the mixture turns into a pleasantly fragrant, medium-brown caramel. Heat the milk with the vanilla seeds and gradually stir into the hot caramel in small portions. Blend vigorously in a blender for 1 minute and chill. Tip: This caramel sauce is a sauce base. It becomes a standalone sauce when mixed with a little lightly whipped cream. To do this, mix the sauce with the cream in equal parts. The cream and caramel sauce can be stored in screw-top jars in the refrigerator for several weeks. Vanilla caramel sauce: Vanilla sauce gets a kick from adding a few spoonfuls of caramel sauce. Since both sauces are very sweet, omit most of the sugar when making the vanilla sauce or add a little cream. For meat sauces: Caramel sauce is ideal for seasoning dark meat sauces. The caramel aroma gives them a sophisticated flavor. However, to ensure that the sweet aroma does not dominate, add the caramel sauce only in small amounts.