How to make it

  • In a pot with a thick bottom, place your sugar and the lemon juice.
  • Cook at a medium heat until golden brown caramel.
  • Take off the heat, whick in the butter and cream. Watch out this a quite explosive operation!
  • Put this mixture back on the heat and very gently simmer for 15 minutes.
  • Take off the heat, and whisk constantly until the caramel sauce has completely cool down.
  • Serve hot.
  • Note that it can be kept in the fridge for up to 3 month.

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