Cookbook:Vietnamese Caramel Garlic Sauce (Nước Maøu)
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Caramel sauce/caramel syrup is a common ingredient in clay pot recipes.
- Combine 1/2 cup sugar with 1/4 cup water or nước mắm in a small sauce pan over low heat.
- Swirl the pan frequently to avoid burning. When the sugar turns lightly brown, remove from the heat, add 1 cup of water or nước mắm. Guard against splattering.
- Let cool a little and return the sauce to the stove, and cook on low heat until all the sugar has dissolved.
- Let the sauce cool and store in a jar in the refrigerator for future use.