Caramel sauce for meat
Description
A delicious addition to everyday and festive dishes. Instead of treating your guests to plain store-bought ketchup, serve a caramel sauce. It pairs perfectly with any type of meat, including shashlik. The addition of tomato gives the finished sauce a pleasant tanginess.
Instructions
- 1
Step 1
Take a heavy-bottomed frying pan, place it on the stove over medium heat. Then add about five tablespoons of granulated sugar, leveled (without a heap).
- 2
Step 2
When the sugar begins to dissolve and turn into caramel, add black pepper. It must be freshly ground so that the sauce contains coarse pepper particles. Also add salt and mix everything thoroughly.
- 3
Step 3
When the sugar has almost completely melted, pour the tomato juice into the pan. Of course, it's best to use fresh homemade juice. But you can also buy juice at the store or simply dilute regular tomato paste with water.
- 4
Step 4
Reduce the heat and simmer the sauce for five minutes, stirring constantly, until it thickens. Caramel sauce burns quickly, so watch it carefully. Let the finished sauce cool and serve.