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.
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This sauce is amazing and easy. I agree you could put it on anything. The caramel did turn rock hard when I added the olives. I thought it was garbage but I left it simmer on the stove for ten minutes or so and then the caramel melted into the sauce. I used an emersion blender and it worked perfectly. Excellent recipe and I will definitely make it again. I have never left a review, but this was so outstanding I decided to log in and review it.
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