Yield: 1-1/4 cups
When Justin Shoults serves his Charred Octopus Niçoise Salad at Oak + Rowan restaurant in Boston, he includes this dots of this intriguing caramel sauce on the plate. Toasty and tangy, sweet and savory, just a little bit of it make the dish come together in an amazing way. Though it may sound fancy, it’s easy to make at home. It also keeps for a month refrigerated. What else to use it on? A few drops adds even more interest to Grilled Tomato-Burrata Salad. But don’t stop there: Try some with over lamb chops, grilled asparagus, pasta, and even ice cream.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?