total time
0:25
serves
3.5 cups
Ingredients
- 1 pound dark brown sugar
- 2½ ounces (about 4 inches) fresh ginger root, peeled and sliced into coins
- 1 vanilla bean, split lengthwise, pulp scraped
- 10 tablespoons (5 ounces) unsalted butter, cubed
- 2 cups heavy cream
- ¾ teaspoon salt
Instructions
- Place sugar, ginger and vanilla pod and pulp in a heavy pot set over medium heat. Cook, stirring occasionally, until sugar is molten and fragrant with ginger and vanilla, about 8 minutes. (It won’t melt entirely but will be somewhat crumbly.) Add butter (stand back, it will foam up), and stir until melted and smooth, about 2 minutes.
- Pour cream and salt into pot, stirring, and bring to a simmer. Let sauce bubble until thickened, about 8 minutes. Let cool for at least ½ hour, then strain out ginger and vanilla pod. Warm sauce before serving. This sauce will keep for up to 2 weeks in refrigerator.
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