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Citrus−Savory Caramel Sauce
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3/4 Cup Light or dark chicken stock
/3 Cup Fresh grapefruit juice
/2 Cup Sugar
Cup Heavy cream
/2 Teaspoon Light soy sauce
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 1 1/2 cups, whisking
constantly. When it is caramel−dark, add the soy sauce. Strain through a
fine−mesh strainer and reserve. This recipe yields 1 to 1 1/2 cups of sauce.
Citrus−Savory Caramel Sauce
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