✦ Featured
Le Chaudron recipe
Sauce caramel beurre salé
Salted butter caramel sauce
⏱ 20 minServes 8Medium285 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 g (7 oz)superfine sugar
100 g (3½ oz)Breton salted butter
200 ml (¾ cup)thick crème fraîche
1 tspGuérande flaky sea salt
- 200 g (7 oz) superfine sugar
- 100 g (3½ oz) Breton salted butter
- 200 ml (¾ cup) thick crème fraîche
- 1 tsp Guérande flaky sea salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the sugar in a large saucepan and heat over medium heat without stirring.
- Let the sugar melt evenly and turn amber.
- Watch the color closely; burnt caramel tastes bitter.
- When the caramel reaches 170°C (340°F), take it off the heat, add the salted butter and whisk.
- Keep whisking until the butter is fully incorporated and smooth.
- Pour in the hot cream in a thin stream, whisking hard (watch for spatters).
- Whisk in the flaky salt and let cool slightly before transferring to a jar.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.