Caramel sauce

Caramel sauce

By
From
The Beef Club
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
40g sugar
pinch salt
200g full-fat single cream

Method

  1. Put the sugar in a small saucepan, in a more or less even layer. Heat without stirring (shake the saucepan gently if necessary to spread the sugar out). When the sugar has melted and is beginning to turn golden, away from the heat add the cream and salt and whisk well to obtain a smooth sauce.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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