As a canner, it’s long been a great disappointment to me that there’s no way to safely preserve homemade caramel sauce so that it can be shelf staple and given as gifts. All that changed when I discovered fruit-based caramel sauces.
A flavour sensation! The olive oil, Dijon mustard, garlic, lemon and basil work together in a glorious harmony that is much more than the sum of its parts, from ingredients that are fresh, whole, nutritious, identifiable and minimal. And delicious!
Made with just a few ingredients, this sauce is a taste sensation. Everything I loved about the sour, sugary, jelly sweets I used to eat, but with none of the grossness and gelatine. Highly concentrated flavour, super sweet and tart at the same time.