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Ginger-Caramel Sauce
*1/2 cup sugar
*2 tbls. water
*1 tbls. finely chopped fresh ginger
*1 tbls. unsalted butter
*1/2 cup heavy cream
1Mix the sugar with the water in a heavy saucepan. Add the ginger and cook over medium heat stirring with a metal spoon, until the sugar is golden and caramelized. Remove the pan from the heat and allow to cool for 30 seconds to avoid the possibility of splattering when you add the butter. Whisk in the butter, making sure it's thoroughly incorporated. Slowly whisk in ½ cup cream - if you add the cream too fast, the caramel may bubble over, and possibly burn you. Strain to remove the ginger, if desired.
In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant by Jody Adams and Ken Rivard (HarperCollinsPublishers; January 2002)