| Cuisine: French | Type: Sauce or Dressing | Serves: 1 pt |
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Source:
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Gail on the Anjodi |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve with ??? |
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Ingredients:
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1/2 pint of thin caramel 1/2 pint of thin cream 2 tsp cornstarch 4 oz butter cut into small pieces |
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Instructions:
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Warm the caramel and thicken with the cornstarch (dissolve a little in water). This will keep the cream from curdling. Whisk in the cream. Heat gently. Remove from heat when boiling and beat in the butter. |
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Related recipes:
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None |
2001-03-10