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Have you made Caramel Sauce (Rauthier)?
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Caramel Sauce (Rauthier)

Date Added: December 07, 2009


1/3 Cup Sugar
1/4 Cup Fish Sauce
4 Unit Shallots thinly sliced
1 Unit Ground Pepper to Taste
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1. Thought your reference to cooking sugar syrup to "caramelize" it was interesting.

2. It reminded me of a sauce that's used in Vietnamese cuisine.

3. It's used in a variety of recipes and turns out to be the "secret" ingredient that gives barbecued Vietnamese stuff that unique taste when used as a marinade for strips of beef, chicken or pork.

4. I use it in Satay recipes. The result is a subtle, delicious taste.

5. It also gives a nice glazed finish to stuff.

6. Its use shouldn't be limited to Asian cuisine.

7. In fact, I suspect that this is originally a French influence.

8. .. "...the only rule to remember is to turn off the smoke alarm and open all the windows, as the sauce will smoke heavily, with a pungent smell.

9. " [I didn't find this to be much of a problem.

10. S.C..] Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.

11. It will smoke slightly. Immediately remove the pan from the heat and stir the fish sauce into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).

12. Return the mixture to low heat and gently boil, swirling the pan occasionally, until the sugar is completely dissolved, about 3 minutes.

13. Add the shallots and ground pepper to taste; stir to combine.

14. Use in recipes where required. [Or, as I noted, as a marinade for BBQ stuff.

15. S.C..] NOTE: Cool this sauce thoroughly before using.

16. If cold food is added to a caramel sauce that is hot, the sugar will harden instantly and you'll end up with a dish full of candy chips.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Fish, MSG, Natural Sweeteners, Iodine allergies.
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