Brown Butter Salted Caramel Sauce

Brown butter adds a more complex flavor to this caramel sauce. Adding powdered milk to the butter allows for a more intense, nutty flavor.

Recipe Provided By: Linnea Shumway, Culinary Manager, F.L.X. Table, Geneva, NY

Yield: see below
Prep time: 15 minutes, plus chilling


Brown Butter

Makes 190 g (1 cup) – enough for 3 batches of sauce.

  • 227 g Plugrá® European Style Butter, unsalted
  • 13 g powdered milk
  • 3 g salt

Brown Butter Salted Caramel Sauce

Makes 1-3/4 cups of sauce.

  • 200 g granulated sugar
  • 28 g water
  • 9 g sherry vinegar
  • 225 g heavy cream
  • 63 g brown butter
  • 3 g sea salt


Brown Butter

  1. Heat the butter in a medium skillet over medium heat stirring occasionally, until it has browned.
  2. Once the butter has browned, stir in the milk powder and stir constantly for 1 to 2 minutes or until the powder caramelizes.
  3. Let stand at room temperature until it has cooled. Emulsify the sauce using an immersion blender.  Chill before using.

Brown Butter Salted Caramel Sauce

  1. Mix sugar, water and vinegar together in a medium saucepan. Bring to a boil and cook to a deep amber color or 330°F without stirring.
  2. Remove from heat and stir in cream, brown butter and salt until well blended. Refrigerate until ready to use.  Heat over a water bath to thin before using, if desired.


If you don’t have an immersion blender, strain the through a fine sieve, using a rubber or silicone spatula to press the solids through the mesh until no solids remain in the sieve.  Stir the butter until blended.