Citrus-savory Caramel Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Fruits, Dairy | Emlive02 | 1 | Servings | |
INGREDIENTS
| 1 3/4 | c | Light or dark chicken stock |
| 2/3 | c | Fresh grapefruit juice |
| 1/2 | c | Sugar |
| 2 | c | Heavy cream |
| 1/2 | t | Light soy sauce |
INSTRUCTIONS
Combine the stock, grapefruit juice, and sugar in a shallow heavy-bottomed saucepan. Cook to the caramel stage; there will be wisps of smoke coming from the center of the pan. Carefully whisk in the cream. Allow the mixture to boil and deepen in color. Reduce the mixture to 1 or 1 1/2 cups, whisking constantly. When it is caramel-dark, add the soy sauce. Strain through a fine-mesh strainer and reserve. This recipe yields 1 to 1 1/2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse Recipe adapted from NORMAN'S NEW WORLD CUISINE by Norman Van Aken - published by Random House From the TV FOOD NETWORK - (Show # EM-1B11 broadcast 04-27-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 05-01-1998 Recipe by: Norman Van Aken Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1288
Calories From Fat: 779
Total Fat: 88.6g
Cholesterol: 327.4mg
Sodium: 95.2mg
Potassium: 451.3mg
Carbohydrates: 125.2g
Fiber: <1g
Sugar: 118.4g
Protein: 5.9g