This sauce is great on caramel pot de crème and on ice cream.
Heat the cream to barely simmering and keep warm.
Place the sugar and lemon juice in a small heavy saucepan and stir until the sugar is moistened. Caramelize the sugar (see Note, preceding recipe). Gradually pour in the hot cream, stirring constantly. (Be careful; the caramel will bubble up.) Heat to boiling, stirring constantly, then remove from heat. Add the butter and stir until smooth. Pour the mixture into a heatproof bowl. Serve warm. Or cover and refrigerate until serving time, then reheat over a pan of simmering water.
© 1998 Joyce Goldstein. All rights reserved.