I love shrimp. They’re fairly easy and quick to both defrost and cook. So I love keeping a bag of frozen shrimp on hand for a quick meal. Add in an extra bit of flair and you’ve got a simple garlic butter shrimp scampi.

Tender shrimp swimming in a garlic butter sauce with just a hint of white wine and lemon. It’s an Italian-American classic that seems fancy but is shockingly easy to make at home. So, whether you’re a newbie in the kitchen or a seasoned cook, this recipe is sure to become a favorite in your meal rotation.

The best part about this easy shrimp scampi recipe? It takes just 20 minutes to prepare from start to finish, making it the perfect dish for busy weeknights. No need for takeout when you can whip up restaurant-quality classic shrimp scampi quicker than it takes to watch an episode of your favorite show. This fresh and flavorful dish comes together in one skillet with a few simple ingredients. Serve it over pasta or rice to soak up all that buttery garlic sauce.

Gather Ingredients for the Simple Shrimp Scampi Recipe

First things first, what is a classic shrimp scampi? It is, of course, a fun historical culinary adventure that gets us here. Scampi is the Italian name for a type of smaller lobster-like crustacean. Scampi aren’t typically found in the ocean near the US and Italian chefs in America likely substituted the next closest thing – shrimp. So it is shrimp that are cooked scampi-style. Which has also evolved a bit over the years. But today we’ll delve into an easy shrimp scampi recipe. Shrimp in a garlic butter and olive oil sauce with some lemon juice, white wine, and parsley.

Ingredients for Classic Shrimp Scampi

First off, we’re going to use two pounds of raw shrimp. Large-sized shrimp work best for this simple shrimp scampi recipe, but you can adjust based on your preference. Next, get your hands on some quality olive oil and butter. You’ll need 1/2 cup of each to help create that luscious, velvety sauce.

Now, for the real star of the show: garlic. Grab ten to twelve cloves of fresh garlic. The more garlic, the better in my opinion. Add some more flavor with red pepper flakes, white wine, and lemon juice. Salt and pepper to taste, as always.

To finish off our list, stock up on some fresh parsley. The green punch of color totally transforms the presentation of this dish.

Prepare the Shrimp

The shrimp are the main focus of the simple shrimp scampi recipe, even though I like to think that it is really the garlic.

Choosing the right kind of shrimp for your dish is helpful. It will mostly affect the amount of preparation you have to take before starting on the recipe proper.

And it depends on your own preferences. You may want to peel and devein the shrimp yourself. It’s a bit more work, but it does give a certain satisfaction knowing you prepared every bit of your meal. Plus, you can keep the shells for making a good shrimp stock.

On the other hand, if you’re not keen on the extra hassle, pre-peeled shrimp is the way to go. It’s convenient and gets you straight to the cooking part, which is great if you’re short on time.

You can remove the tail or leave it on. Tail-on makes for better presentation and a bit more shrimp flavor in the sauce. Tail-off makes for easier eating.

Just make sure that you get RAW shrimp. We don’t want any pre-cooked shrimp. They just won’t take on enough of the flavor from our sauce and it would be such a waste in this recipe. Plus, shrimp cook fast, so it doesn’t save much time and just gives a worse final dish.

Defrosting, If Necessary

If you’ve bought frozen shrimp, then you’ll have to defrost them first. Frozen shrimp is typically my go-to. Defrosting them isn’t a big deal and I’ll guide you through it.

Here’s my go-to method: Place your shrimp in a bowl, cover them with cold water, and let them defrost for about 20 minutes. You can change the water part way through to speed up the process a bit. Alternatively, you can put your shrimp in a colander and run cold water over them for about 5 to 10 minutes. But this uses up a lot more water, so I tend to do it the first way.

Just make sure it’s cold water. We don’t want to start cooking the shrimp early.

Once they’ve thawed out, pat them dry with some paper towels.

Seasoning the Shrimp

When it comes to seasoning, I like to keep things simple. I suggest a balanced blend of salt and pepper. Just spread the shrimp out into a single layer on a plate or baking sheet. Then generously season them, flip them, and season again.

Don’t be shy and make sure every piece gets some love.

Once you’ve seasoned your shrimp, set them aside until you’re ready to throw them into the pan. If you aren’t moving on to cooking immediately, then put the shrimp in the fridge until you begin.

Beginning with the Scampi Sauce

It’s finally time to kick off the garlic butter shrimp scampi sauce. First, we’ll melt the butter with some olive oil – to get the best of both worlds. Next, we’re gonna toss in some garlic and red pepper flakes to start building that flavor. Lastly, we’ll add a splash of lemon juice and white wine for that tangy kick. This method will give your sauce a full-bodied flavor that’s to die for. And it smells amazing. Now, let’s get cooking!

Melting Butter with Olive Oil

The first step in creating a classic shrimp scampi sauce is to melt butter with olive oil. I know what you’re thinking. Butter and oil together? Trust me, it’s a culinary match made in heaven. It’s all about balance; the olive oil prevents the butter from burning while the butter lends richness to the olive oil’s flavor.

To melt them together, you’ll want to put a generous amount of both in a large skillet over medium heat. As the butter begins to melt, you’ll notice it starting to bubble and foam, mixing beautifully with the olive oil. Stir them together to create a warm, inviting pool of liquid gold.

The aroma of the melting butter and olive oil blend is something truly remarkable. It’s warm, comforting, and makes you feel like you’re in an Italian grandmother’s kitchen. And let’s be honest, who doesn’t want that?

Adding Garlic and Red Pepper Flakes

Garlic sauteeing in a pan is one of the best smells in the world. It’s like a big, aromatic hug that screams out – ‘Get ready for some tasty food!’

Garlic will be the main flavor in our sauce. So there’s a lot of it. I can never get enough – just reference my roasted garlic recipe. But it is also not the only flavor we’ll want to add to our sauce.

So let’s introduce some spice with a pinch of red pepper flakes. This adds a subtle kick that makes the dish come to life. Remember, we’re not looking to set anyone’s mouth on fire here. We’re aiming for a gentle warmth that complements the garlic and makes your taste buds tingle. Though if you’re a bit fan of that spicy heat you can add a little extra – or even try adding some hot sauce to the mix.

It’s all about finding that perfect balance. You don’t want the garlic to overpower the other flavors, and you certainly don’t want the red pepper flakes to take over. Follow the recipe and then adjust to fit your own tastes.

Incorporating Lemon Juice and White Wine

Now it’s time to round out the flavor of our sauce. Here’s where we’ll blend in the tangy lemon juice and crisp white wine.

You’ll want to squeeze fresh lemons to get the juice for this recipe. Trust me, it’s worth the effort. The store-bought shelf-stable stuff just can’t match that zesty freshness. Pour it in, and let that zing mingle with the warm butter and oil.

Grab some white wine. I don’t drink so I know nothing about the wine world. I use a cooking wine in my recipes. You can probably do better than that. And based on my research a dry white wine is best… whatever that means. It’s a liquid so I don’t think dry really works as a descriptor.

This combination of the tart lemon and the wine’s acidity creates a beautifully balanced sauce. It’s the perfect complement to our shrimp, enhancing their flavor without overpowering it. And with the sauce ready, we’re good to start adding in the shrimp.

Cooking the Shrimp

Alright, let’s get to the heart of cooking our shrimp. First up, we’ll be sautéing the little guys right in the sauce. It’s a joy to watch them turn pink. (Which happens quickly – you can see in my photo below that the hot sauce has already started turning some of the tails even though it was off the direct heat.) Then, we’ll cook them until they’re perfectly done. Remember to stir regularly.

Sautéing the Shrimp in the Sauce

Here’s the part where the magic truly happens – sautéing the shrimp in that garlicky sauce. It’s what transforms those little shellfish into succulent bites of joy.

Toss the shrimp into the pan with the sauce. Try to get them into a single layer, so they all have space to cook evenly. Then let them cook. After a few minutes begin flipping the shrimp so both sides can cook through.

And while they’re cooking, douse the shrimp in the sauce. Make sure every single one is coated in it. Hear that sizzle?

Remember, we’re sautéing, not scorching. Keep the heat at a medium, and keep those shrimp moving in the pan.

Ensuring Perfect Doneness

Ensuring the perfect doneness of the shrimp is crucial in achieving a great dish. Trust me when I say, you don’t want to end up with rubbery or undercooked shrimp; it can ruin the whole experience.

Shrimp cooks incredibly quickly, usually in about four to five minutes for large ones. You’ll want to keep a close eye on it. And it’ll also depend on how crowded your pan is. As it cooks, the shrimp will start to curl and turn pinkish-orange. If all of your shrimp have reached that color, that’s your sign that it’s done.

Be sure to stir and flip the shrimp so all sides of all shrimp are evenly cooked in the sauce.

Remember, the key to perfectly done shrimp is vigilance.

Once the shrimp have cooked through, remove them from the heat and add in the minced parsley. This adds a pop of green color that completely transforms the presentation.

Adjusting Seasoning to Taste

Now that we’ve got our garlic butter shrimp scampi, let’s adjust the seasoning to taste. This step is all about your palate; it’s your chance to show off your culinary artistry in full swing.

Taste the sauce. Yes, go ahead and give it a good taste. What do you think? Does it need a little more salt? Maybe a dash of red pepper flakes? Too acidic? Add some more butter. Doesn’t pop enough on the palate? Add some more lemon juice. The beauty of seasoning is that it’s all up to you.

Remember, you want to enhance the natural flavors of the seafood, not overpower it. So, tread lightly with the additions. A little can go a long way. Take your time, taste often, and adjust as you go.

Serving Suggestions for this Easy Shrimp Scampi Recipe

Rice, Pasta, and Other Bases

The dish itself is complete. But it is typically not served alone. We need something to pair with our easy shrimp scampi recipe to help soak up all of that buttery sauce.

Pasta is most commonly paired with the classic shrimp scampi. Linguine, fettuccine, or even some penne can be a fantastic base. The key is to cook it until it’s al dente, so it has a slight bite to it. You could even go all-out and try your hand at making homemade pasta.

Rice is also one of my favorites. Whether you go for fluffy white or brown rice, it’s the perfect compliment to our seafood star. It absorbs all those wonderful flavors and adds a satisfying, comforting texture to your dish.

And let’s not rule out other options. Cauliflower rice, veggie noodles made with a spiralizer, or quinoa could all be great options.

Side Dishes For Garlic Butter Shrimp Scampi

Now that we’ve put the finishing touches on our main dish, we can start thinking about what to serve alongside it.

For our seafood dish, I’d recommend sides that can absorb the sauce or pair well with the flavors. Try a classic Caesar salad or a simple spring mix salad with a tangy vinaigrette. it’s a perfect contrast.

Or, if you’re after something a little heartier, roasted potatoes with rosemary would be a fantastic choice. The potatoes take on a lovely crispy exterior while remaining fluffy inside, and the rosemary adds an aromatic touch that will make your kitchen smell divine.

And of course, you can’t forget about bread. Try making my dutch oven crusty bread to go along with this meal. Or a crusty baguette or some warm garlic bread would be excellent for mopping up any leftover sauce – just be sure not to fill up on it before the main event!

Remember, the side dishes are there to enhance the meal, not overpower it. So choose wisely!

How did yours turn out?

I’d love to hear when you try out this garlic butter shrimp scampi! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Quick and Easy Shrimp Scampi

Recipe by Marc PetersonCourse: MainDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Learn how to make this easy shrimp scampi recipe! This quick 20-minute skillet meal features tender shrimp swimming in an irresistible garlic butter sauce. The perfect classic shrimp scampi recipe for busy weeknights – restaurant quality results with minimal effort.

Ingredients

• 10-12 large cloves of garlic

• 4 tablespoons minced parsley

• 2 pounds large shrimp, peeled and deveined (tail optional)

• 2 teaspoons salt

• 1/2 teaspoon ground black pepper

• 1/2 cup salted butter

• 1/2 cup extra virgin olive oil

• 1 teaspoon red pepper flakes

• 6 tablespoons white wine

• 3 tablespoons lemon juice

• Prepared pasta or rice for serving

Directions

• Mince the garlic and the parsley and set them aside
• Make sure the shrimp are defrosted if using frozen shrimp, then season them with salt and pepper on both sides and set aside
• In a large skillet, melt the butter and olive oil over medium heat, stirring occasionally
• Once the butter is fully melted, add the minced garlic and red pepper flakes and then sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning
• Pour in the white wine and lemon juice and let it simmer while stirring for 2-3 minutes
• Add the shrimp in as close to a single layer as possible and cook for 2-3 minutes until just starting to turn pink
• Flip the shrimp and continue cooking for another 2-3 minutes until the shrimp are opaque, pink-orange, and fully cooked through
• Remove the skillet from heat and stir in the chopped fresh parsley
• Taste and adjust seasoning as needed, adding more lemon, salt, pepper, or red pepper if desired
• Serve the shrimp immediately over cooked pasta, rice, quinoa, or veggie noodles

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For some reason unknown to humanity, my wife does not like gravy. And no, I’m not going to say that she magically loves this gravy because it is perfect. She still hates this. But I don’t get it because it is just a super flavorful sauce that distills all the deliciousness of the roasted turkey into a simple turkey gravy.

I mean, it starts out with a stick of butter so how can it be bad?

Sometimes I can get away with just calling a gravy a sauce and she won’t really notice. But with turkey, potatoes, and gravy that trick doesn’t really work. Too iconic. Either way, maybe you can enjoy this thyme and turkey-infused reduction at your next family feast.

This was actually a recipe of opportunity. I was already making my sage roasted turkey, and so decided to kill two posts with one turkey. Since turkey and gravy go hand-in-hand and you can use drippings from the turkey to help make gravy, it just made sense.

So, let’s all upset my wife by making a delicious and velvety sauce to perfectly pair with our turkey and potatoes.

Start it with a Roux

I get a little bit happy inside whenever there is a chance to have a recipe that features a roux. It is the namesake of the site and the very first post I published was on how to make a roux. Look there for much more in-depth info on how a roux actually works in a recipe.

This simple turkey gravy recipe starts off with a roux, to which we then add the drippings from the pan or turkey stock to get to just the right consistency.

Add butter to the pan and melt it. Then, for added flavor, add in some garlic and thyme and let it simmer for a minute or two. When that has cooked, whisk in the flour. Continue to whisk it as it cooks and bubbles for a few minutes. This will help cook out a little bit of that straight flour flavor.

Next, pour in a mixture of turkey drippings and stock. Whisk it together and bring it to a boil so that it starts to thicken. Thin it with more drippings/stock if needed.

In my sage roasted turkey recipe, I call for cooking the turkey in a roasting pan. I also note to add some sage, thyme, and turkey or chicken stock to the bottom of the roasting pan. While the turkey cooks, the butter slathered over it will drip down along with juices from the turkey itself.

These drippings are the delicious lifeblood of a good gravy. Using this in the gravy will help to impart a whole lot more flavor than using stock or broth alone. Though I don’t turn my nose up at stock, in fact, I did have to supplement a little with some chicken stock to thin things out because there weren’t quite enough drippings in the pan.

Hint – use a fat separator to help separate the fat from the rest of the drippings. Since we already use butter as the main fat for the roux, we don’t need any extra in this sauce.

Slather it in Turkey Gravy

Not that I would ever accuse you of ever making any kind of cooking mistake, but sometimes a turkey can overcook a little and turn slightly dry. Gravy to the rescue!

A slathering of simple turkey gravy can help bring some much-needed moisture to pair with your protein. And it will also pack in the flavor. A properly made gravy will be salty, savory, and lusciously creamy.

Gravy and potatoes are a classic combo for a reason. Fluffy and buttery homemade potatoes are a perfect backdrop for the rich flavor of gravy. Make sure to have some bread or dinner rolls to soak up any gravy left on the plate after devouring the turkey and potatoes.

So hop on this gravy train and whisk together a batch for Thanksgiving or any other time you are serving mashed potatoes.

How did yours turn out?

I’d love to hear when you try out this turkey gravy! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Simple Turkey Gravy

Recipe by Marc PetersonCourse: SauceDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking time

15

minutes

Total time

20

minutes

Start with a simple roux to make this salty, savory, and lusciously creamy but simple turkey gravy for Thanksgiving potatoes

Ingredients

• 1/2 cup unsalted butter (1 stick)

• 1 teaspoon minced thyme

• 1 large clove garlic, minced

• 1/2 cup flour

• 3 to 4 cups total turkey drippings and/or turkey/chicken stock

• Salt and pepper to taste

Directions

• Melt the butter in a saucepan over medium-low heat
• Add the thyme and garlic to the pan and simmer them while stirring for 2 to 3 minutes
• Whisk the flour into the butter, bring it to a simmer while whisking, and let it cook for 3 minutes
• Pour the drippings and/or stock into the pan, whisk it to combine, and bring it to a boil until it begins to thicken, and then turn the heat to low
• Taste the gravy and add salt and pepper as needed in 1/4 teaspoon increments – note that there are times where no salt is needed, it depends on the drippings
• If the gravy thickens too much, then whisk more stock into the sauce to thin it out 1/2 cup at a time

Notes

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The post The Best Simple Turkey Gravy Recipe appeared first on Do You Roux?.

This sauce is simple, yet delicious. It seems fancy but is easy to make. And only two ingredients make up a brown butter sage sauce.

I mean, my website editor tells me that butter is one of my most used recipe tags. With good reason. Because what dish isn’t better with butter?

You’ll end up with a buttery, nutty sauce with hints of sage and beautifully crunchy fried sage leaves that add so much to a dish. Use more sage leaves for even more flavor.

Typically I love growing sage at home and using fresh-cut sage from the garden in this recipe. But, this first gardening season after moving has been a bit of a learning curve and our sage is a bit scraggly at the moment. So I went to the store for some sage.

You can usually find fresh herbs in a refrigerated section of the produce area of your grocery store. Or try to find some at a local farmer’s market!

Once you have your sage leaves washed and cut from the stem you are ready to make this sauce.

What is Brown Butter?

Brown butter is not a specific type of butter that you must buy from the store. It is just butter that has been browned on the stovetop.

Or rather, butter cooked on the stovetop long enough that the milk solids start browning.

First, melt the butter in a pan. I prefer a wide, shallow pan that makes it easy to stir and gives a large surface area for the butter to be in direct pan contact.

Note that you can make a sauce of just brown butter. But it does take well to the introduction of an herb or two. In our case, some fresh sage leaves. These fresh herbs leach a lot of flavor out into the butter and will cook up crispy to add a delightful crunch to any meal.

After the butter is melted (or almost melted if you just can’t wait, like me), Toss the sage leaves into the butter and give it a good stir. Make sure all of the leaves are coated with butter. The more they are covered, the more of that sage flavor will seep into the sauce.

Now keep stirring and carefully watching the sauce. Though it is a very simple recipe, it can be easy to burn.

Butter likes to be tricky and look like it isn’t really doing much until all of the sudden it is very brown and, if you aren’t careful, burnt. After adding the sage leaves and stirring, the butter will start to foam up.

Do not worry, this is normal.

Just keep stirring and make sure to peek under the foam as you stir around to see what the color is underneath. You are looking for browned butter solids that will collect at the bottom of the pan. They will start to form as you cook it but will be much lighter at first. Look for a light- to medium-brown color.

Mine might be a little bit dark in the photos. But I kind of like it that way…

But you don’t have to rely on sight alone. Smell the sauce as it cooks. You will start to get a distinctly nutty aroma from the butter. Plus, the sage leaves should be fully fried and crisp. When you match the color and aroma, it is time to pull that off the heat. You have a brown butter sage sauce.

It can be helpful to pour the sauce from the pan into a serving bowl when done to ensure no residual heat from the pan burns your finished sauce. Even with the heat off, it may be in danger.

Using Brown Butter Sage Sauce

The first thing you must know when making and using brown butter sage sauce is that it is not meant for fully coating your food like many other pasta sauces. Unlike my tomato cream sauce, you don’t want to douse your whole bowl of pasta with this sauce.

This sauce should be used as a drizzle and with a lighter touch. You don’t want to overwhelm things. It should be a complementary flavor to your main dish. Too much brown butter sauce will also feel really oily and unpleasant.

Pair this with any of the following:

• Homemade pasta – The fresh, silky texture of homemade pasta will pair well with the robust flavor that brown butter sage sauce brings to the table.
• Gnocchi and shaved parmesan – I mean, shaved parmesan just makes things seem fancy, so why not add brown butter sage sauce for the height of fanciness. Also, the nutty flavor and crunchy leaves just work with what is essentially potato pasta.
• Butternut squash ravioli – Cook the ravioli, drain it, and then add it to the pan after the butter has melted (the same time you add the sage). This will give a sort of pan-fry to the ravioli. In the sauce. It is so good. You can also just drizzle the sauce over the top of drained ravioli, but why do that when you can fry it.
• Sausage and pasta – The flavor of sage complements sausage very well, so it just makes sense.
• Sage Roasted Turkey – A turkey recipe worthy of Thanksgiving that is flavored with sage and thyme where I use some brown butter sage sauce to baste the turkey during part of the cook

Trust me, you want some of those crunchy sage leaves.

Easy Brown Butter Sage Sauce

Recipe by Marc PetersonCourse: SauceDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Buttery and nutty, this brown butter sage sauce hits with sage flavor and texture in its beautifully crunchy fried sage leaves

Ingredients

• 1/2 cup (1 stick) salted butter

• 1/4 cup packed sage leaves (15 to 20 medium-sized leaves)

• 1/4 teaspoon freshly cracked black pepper

Directions

• Melt the butter in a wide pan over medium to medium-low heat
• When the butter is melted, add in the sage leaves and black pepper and stir to combine
• Continue stirring as the butter browns, a light brown within about 5 minutes and darker and darker from there
• Pull the sauce off the heat at the desired doneness, but before it has burned

Notes

• If you use unsalted butter, then make sure to add salt to taste

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The post Easy Brown Butter Sage Sauce appeared first on Do You Roux?.

I actually wasn’t planning on making my own butterscotch sauce. But I had another recipe to make that required butterscotch and the store was all out. Normally I just purchase some Smucker’s butterscotch sundae syrup. But the section where ice cream toppings are was empty, as were the end caps near the freezer section with the ice cream. But in the end, it was kind of nice to be forced to make this from scratch. It added to my overall kitchen repertoire.

Basically, I’m saying I’m that much more awesome now. And you can be too!

This recipe hews very closely to the buttery salted caramel sauce that I have made before. However, there are some key differences that will make this taste entirely different than that caramelized sauce.

Making this took me a couple of tries actually. I was thinking too much of my caramel sauce. I’ve made that sauce many times, so I wasn’t approaching this recipe fresh. There were some preconceived notions and methods. And they were wrong. Though I have failed, you do not have to. Learn from my mistakes.

Butterscotch vs Caramel

So what was my great mistake?

I tried cooking everything for far too long. When making caramel, you have to cook the sugar long enough that it will melt and then begin to caramelize. And because I was so used to making that caramel sauce, I tried to do it the same way but with the main altered ingredient (more on that below). Butterscotch does not need to cook long, and in fact, should not caramelize. Essentially I kind of made a toffee sauce.

So in my first attempt, I ended up making a weird hybrid caramelized butterscotch. It wasn’t bad, but the flavor had too much caramel to it. And it wouldn’t work for my purposes. So I looked more into making butterscotch and changed the error of my ways.

Besides the cooking time, the biggest difference between a caramel and a butterscotch sauce is granulated white sugar vs brown sugar. Brown sugar is what helps give butterscotch its signature flavor.

Brown sugar is a type of sugar that still has some molasses content in it. This can be due to how the sugar is processed, or by just adding molasses to some refined sugar.

Using Your Butterscotch Sauce

The recipe I wanted to make with butterscotch sauce was some good old Harry Potter Butterbeer. It is an interesting combination of cream soda and butterscotch. Plus it is really fun and great for drinking while watching any of the Harry Potter movies.

However, butterbeer is not the only option for using your homemade sauce. Try topping ice cream, pancakes, or waffles, whisking it into hot chocolate, filling a cake with it, drizzling it over cupcakes/frosting, mixing it with whipped cream, or just eating a straight spoonful.

Note that if you are using it with ice cream you will definitely want to let the sauce cool down before topping it. No sense melting your ice cream with hot-off-the-stove butterscotch.

Whatever your end goal with butterscotch, it is relatively easy to make your own sauce at home and well worth the effort. In no time you can have your own homemade golden-yellow sauce cooked to perfection.

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Homemade Butterscotch Sauce

Recipe by Marc PetersonCourse: Desserts, SaucesDifficulty: Moderate

Servings

12

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

A golden-yellow sauce homemade from brown sugar, butter, and cream that is perfect for drizzling over all sorts of desserts

Ingredients

• 1/2 cup unsalted butter (1 stick)

• 1 cup brown sugar

• 1 cup heavy whipping cream

• 1 teaspoon vanilla extract

• 1 teaspoon large flaky salt

Directions

• Add the butter and brown sugar to a saucepan on medium heat, stirring occasionally until the butter is all melted and fully combined with the brown sugar – it will look kind of like dark wet sand
• Whisk the cream into the brown sugar mixture until fully combined
• Add in the vanilla and salt and whisk it together
• Cook it to the desired consistency then remove from heat and let cool before using – cooking longer will release moisture and lead to a thicker sauce

The post How to Make Homemade Butterscotch Sauce appeared first on Do You Roux?.