Mou Sauce

Mou sauce, also known as caramel sauce, is a delicious preparation that can accompany various types of sweets, from ice cream topping to filling for cakes or tarts. Here’s how to prepare it:

Ingredients

• 200 g granulated sugar
• 90 g butter
• 120 ml fresh liquid cream
• A pinch of salt (optional)

Preparation

1. In a heavy-bottomed pot, pour the sugar and heat over medium-low heat until it completely melts, becoming an amber liquid.
2. When the sugar is completely melted and has taken on a nice golden color, add the butter in pieces. Be careful as the mixture will sizzle and may splash.
3. Stir with a whisk until the butter melts into the caramelized sugar.
4. At this point, remove the pot from the heat and slowly pour in the liquid cream; be careful as the reaction will be very lively and the mixture may splash.
5. Continue stirring until the cream is fully incorporated and you have a smooth sauce.
6. Add a pinch of salt if you wish to balance the sweetness (this is a non-traditional touch but highly appreciated).
7. Let the mou sauce cool to room temperature. It will thicken further as it cools.

You can store the mou sauce in an airtight container in the refrigerator for about 2 weeks. Before using it, I recommend warming it slightly to make it more fluid.

Trivia

The term “mou” in French means “soft,” which perfectly describes the texture of this delicious sauce. Despite its French origin, mou sauce has won hearts and palates around the world and has become a base for many other desserts, including some more modern ones like Frappuccinos.