Salted Butter Caramel Sauce

This is my favorite, go-to salted butter caramel sauce. There are no real tricks or fancy techniques. And while staying in friend’s houses, I realized I didn’t have my usual arsenal of equipment so was limited in what I could make. This post raised the ire of some, who thought it wasn’t polite to bring cooking equipment when staying with others, but if you’ve tried to dice an onion with a paring knife that cuts like a butter knife or make a cake in an oven that has two settings; on, and off, you realize that good equipment does make cooking and baking easier.

I begged off baking anything because I’m in the midst of working on a book and wasn’t up for a scavenger hunt for ingredients and tools, which can happen in the countryside in France, when even food shops are closed, as everyone deserves a break. (Except for writers.)

While I am sort of on vacation this summer, when Romain made my ridiculously easy Chocolate Idiot Cake, and I was able to pull myself away from my writing to make add this sauce, to serve alongside.

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