Citrus-savory caramel sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Light or dark chicken stock |
| ⅔ | cup | Fresh grapefruit juice |
| ½ | cup | Sugar |
| 2 | cups | Heavy cream |
| ½ | teaspoon | Light soy sauce |
Directions
Combine the stock, grapefruit juice, and sugar in a shallow heavy-bottomed saucepan. Cook to the caramel stage; there will be wisps of smoke coming from the center of the pan. Carefully whisk in the cream. Allow the mixture to boil and deepen in color. Reduce the mixture to 1 or 1½ cups, whisking constantly. When it is caramel-dark, add the soy sauce. Strain through a fine-mesh strainer and reserve.
Yield: 1 to 1-½ cups
Recipe from Norman's New World Cuisine by Norman Van Aken, published by Random House
EMERIL LIVE SHOW #EMIA57 SALUTING SOUTHERN CHEFS