One of my prized souvenirs from my trip to Paris are the six blocks of demi-sel beurre Bordier I bought at La Grand Epicurie. And what better recipe to highlight the unbelievable flavours of this butter than the oh-so-very-French, Sauce au Caramel au Beurre Salé. The most memorable caramel sauce I’ve ever had was drizzled overtop … Continue reading ![]()
