Buttery Lemon Syrup Sauce
A glossy sauce of butter, sugar, cream, lemon zest, and fresh lemon juice smoothed with a touch of baking soda.
Equipment
- Small saucepan
- zester
Ingredients
- 10 tbsp unsalted butter
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 tbsp lemon zest from 2 lemons
- ¾ cup fresh lemon juice from about 6 lemons
- ½ tsp kosher salt
- ½ tsp baking soda
Instructions
- Combine. Add 10 tablespoons butter, 1 cup sugar, 1/2 cup cream, 2 tablespoons zest, 3/4 cup lemon juice, and 1/2 teaspoon salt to a saucepan.
- Dissolve. Warm over medium low heat and bring to a low boil just until the sugar dissolves.
- Foam. Remove from the heat and stir in 1/2 teaspoon baking soda.
- Finish. Return to low heat for 1 minute, then cool slightly and serve.
Notes
Substitutions: Use oranges or limes.
Tips: Use a roomy pan because the sauce foams.
Storage: Refrigerate for up to 1 week.
Nutrition is calculated per serving.