Ingredients
1 cup suger
1/2 teaspoon salt
1 tablespoon water
6 tablespoons (3/4 stick) butter, cold, cut into small pieces
1/2 cup heavy cream, gently heated
Preparation
Heat sugar, salt, and water in a heavy-bottomed pan over high heat until the mixture starts to color around the edges. Lower heat to medium and swirl mixture until it turns light brown. Remove pan from heat, and whisk in butter, then the cream, in small amounts. (Be careful: the cream may spatter.) Let cool, then transfer to a heat-proof serving dish. Store sauce in the refrigerator.
