Recipe: Brown butter butterscotch sauce

Maybe butterscotch doesn't need to be any richer than it already is, but this version lends a nuttiness to the flavour that makes it worth trying.  Between the caramel and the brown butter, this sauce will really harden up if cold, so use it at room temperature or gently microwave it to soften it up.  You could loosen it with water or more cream, but that would also dilute the taste.

You will need:

125ml / 1/2C             sugar

125ml / 1/2C             cream

60ml / 1/4C               brown butter

30ml / 2Tbs               unsalted butter

pinch                         kosher salt

dash                           lemon juice

Method:

 - melt the brown butter, measure it out and set it aside

 - caramelize the sugar in a small saucepan

 - add the cream and turn down the heat

 - once the seized caramel has remelted into the sauce, turn off the heat and cool slightly

 - add the brown butter and stir to emulsify 

 - add the unsalted butter and emulsify

 - season with salt and lemon juice

 - cool to room temperature and use as needed