GINGER BUTTERSCOTCH SAUCE
This recipe came to The Times from the pastry chef Pichet Ong, who developed it when he worked at Spice Market and 66 in New York. He served it over a kabocha squash pie with a lime graham cracker crust, but it would go equally well over cheesecake, key lime pie or chess pie. It takes about a half-hour of your time, and will add a buttery note to any dessert.
Provided by Melissa Clark
Categories quick, sauces and gravies, dessert
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won't melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
- Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least 1/2 hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
Nutrition Facts : @context http, Calories 636, UnsaturatedFat 13 grams, Carbohydrate 67 grams, Fat 42 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 26 grams, Sodium 297 milligrams, Sugar 65 grams, TransFat 1 gram
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Elim Biniam
[email protected]This sauce is amazing! I can't wait to try it on my next dessert.
Lewis Davin
[email protected]I'm allergic to nuts, so I used almond milk instead of heavy cream. It worked out great.
Bristy Misty
[email protected]I didn't have any ginger on hand, so I substituted ground cinnamon. It turned out really well.
Crystal Elliott
[email protected]This sauce is a little too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Abu bakar baloch
[email protected]I'm not sure what I did wrong, but my sauce turned out really runny. I think I might have added too much milk.
Manir Ansari
[email protected]This is a great recipe. I've made it several times, and it's always a hit.
Tanya Smit
[email protected]I made this sauce for a party, and everyone loved it. They were all asking for the recipe.
Asad Mangrio
[email protected]This sauce is delicious! It's the perfect topping for ice cream, cakes, and pies.
Moon White (Moon)
[email protected]I'm not a big fan of butterscotch, but I really enjoyed this sauce. The ginger flavor is really prominent, and it balances out the sweetness of the butterscotch perfectly.
Sarmuel Sarkodie
[email protected]This sauce is so easy to make, and it's so delicious. I'll definitely be making it again.
Muhammad Jahanzaib Khan
[email protected]I made this sauce for my husband's birthday cake, and he loved it. He said it was the best cake he's ever had.
alu ha
[email protected]This is the best butterscotch sauce I've ever had. It's so smooth and creamy, and the ginger gives it a really nice kick.
GameALot
[email protected]I'm not usually a fan of ginger, but this sauce is amazing. The butterscotch flavor really mellows out the ginger, and the result is a sauce that's both sweet and spicy.
Boom Gonza
[email protected]This sauce is a great way to add a little something extra to your desserts. I've used it on ice cream, pancakes, and waffles, and it's always a hit.
Philani Sibisi
[email protected]I've made this sauce several times now, and it's always a hit. It's so easy to make, and it's so delicious. I love the way the ginger and butterscotch flavors complement each other.
Saidul Islam
[email protected]This sauce is incredible! It's so rich and decadent, with the perfect balance of ginger and butterscotch. I used it to top my vanilla ice cream, and it was absolutely divine.