This week, Chef Albert, from Mediterraneo Restaurant, shows Tina Redwine how to make caramel sauce.
Caramel sauce
Preparation:
800 gr Sugar
225 gr water
10 gr lemon juice
75 gr butter
1 qt cream
Method:
Combine sugar, water, lemon. Boil until amber brown. Swirlmixture but do not stir
Whip in hot cream slowly or will spill over.
Add butter pieces . pour into metal container
Contact:
Chef Albert DeAngelis
Mediterraneo Restaurant in Greenwich