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Caramel Sauce
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| 100g (1⁄2 cup) | granulated sugar |
| 50g (2 tablespoons) | water |
| A few drops | lemon juice |
| 80g (1⁄4 cup) | heavy cream |
| 15g (1 tablespoon) | unsalted butter |
1. Combine sugar, water, and lemon in a small covered saucepan. Cook to a medium amber color.
Meanwhile, gently heat cream until warm. Remove caramelized sugar from heat and add cream. Return to
low heat to completely dissolve sugar.
2. Remove from heat and emulsify butter into the caramel. Keep warm.
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