It seems we must be so cautious in what we write or say these days. Is “saucy” an okay expression? I looked it up in the Oxford dictionary:
British: Cheeky or impertinent
North American: Having or expressing a bold, lively, or spirited manner.
Since I’m firmly planted on the North American continent, I’ll run with it. Maybe I even aspire to be it!
Anyway, back in the good ol’ days of the 16th century, it simply meant “flavoured with sauce” and that’s our definition for today’s lagniappe blog on my favorite sweet sauce….to be drizzled over all kinds of desserts. Who can resist this ultimate-decadent-yumminess?
Caramel Dessert Sauce
Ingredients
- 8 T butter, at room temperature
- 2/3 c packed light brown sugar
- 1/4 c whole milk
- 1/2 tsp vanilla extract
- 1/2 tsp salt
Melt the butter, brown sugar, milk, vanilla, and salt in a small saucepan over low heat, mixing well. Bring the mixture to a boil and cook for 2 minutes. Remove from the heat and stir again. Cool slightly before serving; refrigerate and keep for up to a week.