Preserved Lemon Aioli

Preserved Lemon Aïoli

Moroccan-style preserved lemons (and a bit of their brine) give this aïoli a depth of flavour you can’t get from fresh lemons. Look for them at gourmet food shops.   Makes 1 1/2 cups (375 mL)
Ingredients
2 large egg yolks
2 cloves garlic, grated
1 whole small preserved lemon, rinsed, seeded, chopped, about 4 tsp (20 mL)
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) preserved lemon brine
1 1/4 cups (310 mL) canola oil
Salt to taste
Directions:
 In a food processor, combine egg yolks, garlic, preserved lemon, lemon juice and brine. Process until smooth and uniform. With motor running, add canola oil in a slow, steady stream until it is fully incorporated and emulsified. Taste and season with salt, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.

Sweet And Spicy Sauce

 

Sweet & Spicy Dumpling Sauce

This is a favorite sauce to eat with fried dumplings or shrimp rolls. It’s inspired by a classic Thai sauce served with fried chicken, and by Chinese-American sweet chili sauces.

Ingredients:
Stir together:
1/4 cup (60 mL) agave syrup
2 tsp (10 mL) chili garlic sauce and
2 tsp (10 mL) seasoned rice vinegar.
Season to taste with salt.
Makes about 1/3 cup (80 mL)

Marinara Sauce

Marinara Sauce *****

Ingredients:
2 tablespoons extra-virgin olive oil
⅓ cup finely minced shallot
2 large garlic cloves, finely minced
1/2 teaspoon sea salt
Freshly ground black pepper
1 (28-ounce) can crushed tomatoes
2 teaspoons balsamic vinegar
1/4 teaspoon cane sugar
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes

Directions:
Making this homemade marinara sauce is simple! Here’s what you need to do:
First, sauté finely chopped shallot and garlic in a small saucepan with olive oil, salt, and pepper until they become soft and translucent.

Then, simmer the sauce. Add 28 ounces of crushed tomatoes and their juices, balsamic vinegar, dried oregano, red pepper flakes, and a dash of cane sugar. Cover the sauce and simmer over low heat for 20 minutes, until thickened.                    *****

Finally, enjoy! Here are some of my favorite ways to use this simple
homemade marinara sauce:
Spoon it over pasta, zucchini noodles, or spaghetti squash with fresh   basil leaves and a shower of grated Parmesan cheese.
Bake it into eggplant Parmesan, baked ziti, or lasagna.
Blend it into a creamy sauce for pasta pomodoro.
Sub it in for pizza sauce on any homemade pizza.
Use it as spaghetti sauce with cooked pasta and vegan meatballs, or
make meatball sandwiches!

Pork Tenderloin in Instant Pot

Instant Pot Honey Garlic Pork Tenderloin

Prep Time 25 minutes
Cook Time  11 minutes
Total Time 51 minutes

Instant Pot Honey Garlic Pork Tenderloin is flavored with a spice rub & honey garlic sauce. An incredible, delicious, tender pressure cooker pork tenderloin!
Servings: 4

Ingredients

1 lb Pork Tenderloin (not pork loin roast)
Dry Rub

1/2 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Chili Powder
1/2 tsp Thyme
1 tsp Rosemary
Sauce

1/2 cup Orange Juice
1 1/2 Tbsp Garlic, (7 to 9 cloves) pressed or finely minced
1/2 cup Soy Sauce, low sodium
3 Tbsp Brown Sugar
1 tsp Grated Ginger
1/2 cup Honey
For Browning the Pork

1 tsp Olive Oil
3 Tbsp Butter
To Thicken (whisk together)

3 Tbsp Corn Starch
4 Tbsp Cold Water
For Serving

2-3 cups Hot Cooked Rice

Directions:
First, note how much your pork tenderloin weighs (they are typically 1 to 1 1/2 lbs) and measure across to find out how thick it is. This recipe is for a 1 lb tenderloin at 1.5" thick. If yours is larger, it will need to rest longer after pressure cooking.

Prepare the Pork

Mix the dry rub ingredients together and coat the pork tenderloin on all sides. Set aside.
Make the Sauce and Slurry

In a bowl, whisk together the sauce ingredients until the honey is fully dissolved in the sauce. Set aside.
Mix together the corn starch and water. Set aside.
Brown the Pork

Turn on the Sauté setting. When it is hot, add the olive oil and the butter. Then place the pork in the pot and brown in on all sides about 2-3 minutes each side. Then remove it to a plate.

Add the sauce to the pot and stir, scraping the bottom of the pot to get up any of the fond (browned bits). This is also called deglazing. Turn off the pot.
Place the pork back in the pot and coat with the sauce.
Pressure Cook the Pork

Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute (for a 1 lb tenderloin, 1.5" thick). LOW Pressure. The pot will take several minutes to come to pressure.
If your pot doesn't have Low pressure, cook a 1 lb tenderloin (1.5" thick) for 0 (zero) minutes at High pressure.

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes. Use a timer. Then turn the steam release knob to the Venting position to release any remaining steam/pressure. 

There may not be any. If you have a thicker tenderloin, more than 1 lb, let it stay in there 23 minutes and then check it.

When the pin in the lid drops back down, open the lid.
Check the temperature of the pork. It should be 145° to be done. If it's a little higher than that, it's okay. If it's a little lower, put the lid on and let it rest there a few more minutes.

Remove the tenderloin to a baking pan and cover loosely with foil. Turn on your oven to Broil to start heating it up.
Thicken the Sauce

Turn on the Sauté setting again. When it starts to simmer, add the corn starch slurry, stirring until the sauce thickens. Then turn off the pot.
Broil to Caramelize the Sauce

Remove the foil from the tenderloin and spoon some of the sauce over it. Place under the broiler and caramelize the coating. Watch it so it doesn't burn!
Serve

Serve the tenderloin sliced into medallions, on top of some rice with more sauce over it.

Recipe Notes

You can cook more than one pork tenderloin at the same time. Make sure they are the same size. You can keep the cook time the same. 

Other cooks:
Miranda Spear Bailey:
I cook these regularly. Some chicken broth in the bottom. Put the loin on a trivet. Cook 25 mins and NR. The juiciest! I NEVER have leftovers.

Kristal Chance Braneff
This is what I do as well, I add a tbs or two of apple cider vinegar too. They turn out perfect!

Best Sweet And Sour Sauce

 Ingredients:
1 cup canned pineapple juice ,see note
3/4 cup packed light brown sugar
OR brown sugar alternative (for low sugar option)
1/3 cup rice vinegar, found in the Asian or general vinegar section of any grocery store, or you can substitute apple cider vinegar
3 tablespoons ketchup
2 tablespoons soy sauce or tamari (GF)

For the Cornstarch Slurry:
1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Optional: 2-3 drops all-natural red food coloring (the one I've linked to is natural, colored with beets. It's in powdered form, simply stir some in to a couple of teaspoons of water and add it to the sauce)

 Directions:

Place all of the ingredients, except for the cornstarch slurry, in a small saucepan and bring to a boil. 

Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly. If using red food coloring, stir it in.

Let the sauce cool completely and store in an airtight container in the refrigerator for 2-3 weeks.

NOTES  * Freshly squeezed pineapple juice contains enzymes that will break down the cornstarch and prevent the sauce from remaining thick, so either use canned or bottled.

Basil Walnut Pesto

Basil Walnut Pesto

Ingredients
¼ cup (60 ml) olive oil
¼ cup (25 g) grated Parmesan cheese
2 garlic cloves, peeled
2 cups (80 g) fresh basil leaves, chopped
¼ cup (30 g) walnuts
1 teaspoon lemon juice
½ teaspoon salt, optional

Directions:

Place all ingredients into the Vitamix container in the order listed and secure lid.

Select Low Speed.

Turn machine on and slowly increase to High Speed.

Blend for 45 seconds-1 minute, using the tamper to press ingredients into the blades.

Notes

Recipe yields enough sauce to coat one pound of pasta.

Red Pepper And Walnut Pesto

Red Pepper And Walnut Pesto
A rustic accompaniment that showcases the  
flavors of sun-dried tomatoes and basil, ideal for 
tossing hot pasta or serving with crusty bread.

Ingredients
1 cup (150 g) red bell pepper, seeded, stemmed, diced
2 garlic cloves, peeled
¾ cup (75 g) walnuts, toasted
½ cup (70 g) sun-dried tomatoes, oil drained
1½ Tablespoon (20 g) fresh basil leaves, chopped
½ cup (60 g) grated Parmesan cheese
½ teaspoon salt, optional
¼ teaspoon ground black pepper
½ cup (120 ml) olive oil

Directions
Preheat oven to 400 °f (200° C). Halve and trim red pepper, place skin side down on oven rack. Roast 15 to 20 minutes or until skin is well shriveled but not blackened. Place in plastic bag for 15 minutes to steam.

Place garlic cloves in medium-sized saucepan, add cold water to cover and bring to a boil. Reduce heat and simmer for 5 minutes or until soft enough to pierce with a fork. Remove using a slotted spoon and set aside to drain.

Place all ingredients into the blender container in the order listed and secure lid.

Turn machine on and slowly increase speed. Blend for 30 seconds or until desired consistency is reached.

Black Bean Amd Jalopena Sauce

This spicy Mexican sauce can be served

 as a hot or cold dip, or used to enhance

 tortilla filling, gorditas, and tostaditas.

Ingredients
1 cup (240 ml) chicken broth
14½ ounce (425 g) canned black beans, rinsed, drained
½ cup (80 g) onion, peeled, diced
3 garlic cloves, peeled
3 Tablespoons olive oil
1 jalapeño, seeded
½ cup (75 g) red bell pepper, seeded, stemmed, diced
½ cup (75 g) yellow bell pepper, stemmed, seeded, diced
1 teaspoon ground cumin
1 teaspoon chili powder
¼ cup (60 ml) water

Directions

Heat a Sauté pan over medium heat. Add the olive oil and the next 5 ingredients. Sauté for 5 minutes. Set aside.
Place remaining ingredients and half of the sautéed mixture into the Vitamix container and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
If sauce is getting too thick (sauce should be spreadable) add a little more water or broth.
Reduce speed to Variable 4 or 5 and remove the lid plug. Add remaining sautéed mixture through the lid plug opening.
Blend for an additional 5 seconds.
Notes
Recommended for Tortilla filling, gorditas, tostadas or use as a hot or cold dip.

Homemade Ketchup

Ingredients:

3 pounds (1.3 kg) tomatoes, cored and quartered
2 Tablespoons (30 ml) olive oil
1 onion, peeled, diced
½ cup (110 g) dark brown sugar, packed
¼ cup (60 ml) apple cider vinegar
1 teaspoon (3 g) salt, optional
1 teaspoon dry mustard
½ teaspoon celery salt
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Directions:

Place tomatoes into the blender container and secure the lid. Select high speed and secure the lid. Pulse 5 to 6 times, or until tomatoes are roughly chopped, using the tamper to press the tomatoes toward the blades.

In a large saucepan with a heavy bottom, add oil and heat over medium-low heat.

Add onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

Add chopped tomatoes, brown sugar, vinegar, salt, and all seasonings to the pan. Stir well and let simmer for about an hour.

Carefully transfer the mixture to the blender container and secure the lid.

Select low speed or the Puree program.
Start the machine, slowly increase to its highest speed, and blend for 1 minute; or start the machine and allow the Puree program to complete. 

Cool ketchup before serving.

Garlic Confit

Garlic Confit

Ingredients:

1 head or bulb of Garlic

3 tablespoons of butter

3 tablespoons extra virgin olive oil

Few sprigs thyme

Bay Leaf

:

Directions

Peel all cloves and slice very thin. 

 Heat butter over low flame, when melted add extra virgin olive oil.  Keep on low flame.  Add sliced garlic, thyme, and bay leaf.

Cook about 15 minutes or until it becomes jelly-like.

Cool and store refrigerated for about 1 week.

Can be used or added to sauces, over rice,  compound butter, soup, stew, and steak.

Bacon And Onion Bar-B-Que Sauce

Bacon and Onion Bar-b-Que Sauce

Ingredients:

2 slices bacon

1/2 large onion, minced

1 clove garlic, minced

1 cup ketchup

1/4 cup molasses

2 tablespoons packed brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

2 teaspoons liquid smoke

1 teaspoon chili powder

1 teaspoon hot sauce (such as Cholula or Tabasco)

1/2 teaspoon ground black pepper

Directions:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.

Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.

Bourbon-Marmalade Sauce

Bourbon-Marmalade Sauce

Use the sort of chili powder here that you would in Texas-style chili. The glaze is great on grilled chicken wings too; just be sure to add it after the cooking, as the sugar in the marmalade burns quickly.

Ingredients:
¼ cup (60 mL) ketchup
½ cup (125 mL) marmalade
2 tbsp (30 mL) apple cider vinegar
¼ cup (60 mL) bourbon
½ tsp (2 mL) chili powder
¼ tsp (1 mL) garlic powder
¼ tsp (1 mL) salt

Directions:
Whisk all ingredients together in a small saucepan over medium heat and bring to a boil. Turn heat to low and reduce to ¾ cup (175 mL), about 12 minutes. 

Sauce can be made up to 5 days in advance. Cover and refrigerate until ready to use.
Makes ¾ cup (175 mL)

Pesto Sauce

Pesto Sauce

You can turn almost anything into a delicious pesto. In a high-speed blender, add herbs, oil, garlic, an acid such as lemon juice, seeds (pumpkin, sunflower or hemp) or nuts (toasted pine, walnut or almond), salt and Parmesan cheese if you eat dairy. Otherwise, add nutritional yeast for a cheesy flavor. Aromatic herbs are in full swing during the summer. Good ones to make into pesto are basil, mint, dill, tarragon, cilantro, pea shoot, and parsley. You can add vegetables like spinach, kale or arugula to bulk it up and increase the nutrient factor. There is no wrong way to make a pesto, just work with what is available, either using a single herb or various raw herbs and greens. In pestos, herbs and greens are never cooked.

Ingredients:
2 bunches of herbs, OR 

    1 bunch of herbs and 1 bunch of greens
4 cloves raw garlic1/3 cup nuts or seeds
½ cup fresh Parmesan cheese OR

    ¼ cup nutritional yeast
½ cup oil
½ cup lemon juice (most recipes don’t call for lemon 

    juice but I find it helps preserve the herbs)
¼ teaspoon of sea salt

Blueberry Bar-B-Que Sauce

Blueberry Bar-B-Que Sauce

Making barbecue sauce is similar to chutney but with a few different ingredients. I love making barbecue sauce out of fruit like blueberries or plums instead of tomatoes. I once made pulled pork sliders, slow-cooked in a homemade blueberry barbecue sauce, which was topped with a mango fennel coleslaw on soft Hawaiian rolls for a birthday lunch. The guests all stopped talking. Fresh, homemade food will do that to people. Don’t you want to give it a go?

1½ tablespoons extra-virgin olive oil
1 small to medium onion, finely chopped
3 garlic cloves, minced
1-quart blueberries
3 chipotle chiles, ground, or 2 fresh jalapeños, 
   minced without seeds
½ teaspoon paprika
1½ tablespoons cider vinegar
¼ cup unsulfured molasses

Juice of ½ lemon
Coarse salt and black pepper, freshly ground

In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.

Stir in blueberries, chiles, vinegar, molasses, paprika and lemon juice. Simmer over medium-low heat until reduced by a third, stirring occasionally, about 45 minutes.

Allow to cool slightly, then purée using an immersion blender (if you don’t have one, purée the sauce in a blender, in batches). Season with salt and black pepper. Refrigerate in a jar with tight- tting lid for up to 2 weeks.

Chili-Lime Sauce

This condiment, called nam pla prik (nam pla is fish sauce, prik is chile), is found on virtually every home and restaurant table in Thailand. It’s considered a flavor enhancer, similar to our salt and pepper, and is fantastic on Thai Beef Salad, spooned onto plain or fried rice and grilled meats or fish, or as a dipping sauce for raw vegetables, spring rolls, and summer rolls. The sauce is traditionally made with bird's eye chiles, but as they're not readily available in the States, we usually substitute jalapeño and/or crushed red pepper flakes.

Ingredients:

1/4 cup fresh lime juice

2 tablespoons fish sauce

1 large garlic clove, minced

1/3 red or green jalapeno, seeds removed and sliced  

    crosswise or more to taste

1 packed Tablespoon light brown sugar

Directions:

1. 1. In a small bowl, whisk together the lime juice, fish sauce, garlic, jalapeños, and brown sugar. (Or, in a 12-ounce/180-ml or larger jar with a lid, combine the ingredients, cover, then shake vigorously.) 

Dip a piece of lettuce in the dressing and check the seasonings; add more jalapeños, if you like. The sauce should have a balance of hot, sweet, sour, and salty, which is typical of Thai foods.  Keep covered in the refrigerator for up to 2 weeks.

Broccolini With Pine Nut Sauce

Broccolini With Pine Nut Sauce

INGREDIENTS:

FOR THE BROCCOLINI:

2 bunches broccolini (baby broccoli)
2 tablespoons kosher salt
2 tablespoons extra virgin olive oil
Few grinds black pepperPine Nut Sauce

1/2 cup plus two tablespoons pine nuts
1 clove garlic, green sprout removed
1/2 teaspoon kosher salt
2 tablespoons lemon juice
4 tablespoons cool water
1/3 cup extra virgin olive oil
Sumac, for finishing (optional)

Directions:

Fill a wide saute pan with water to an in or two from the top (enough space to make room for the broccolini). Add the 2 tablespoons kosher salt and bring the water to a boil. Lay the broccolini in the boiling water, using tongs to submerge as much of the broccolini as possible. 

Continue to boil the water for two minutes, then turn off the heat and allow the broccolini to cook in the hot water for another 12-14 minutes for al dente.

Meanwhile, toast the pine nuts in a dry saute pan over medium low heat, stirring or shaking the pan occasionally, until they are light golden brown.

Transfer all but two tablespoons of the pine nuts to a food processor (prep size works fine for a single recipe of the sauce). Add the garlic and salt, and puree, stopping a couple of times to scrape the sides of the bowl. Add the lemon juice and then the water, stopping to scrape down the bowl as you go as you puree. 

With the processor running, slowly drizzle in the olive oil until the sauce is smooth and fairly loose. Taste and add more water or lemon juice if needed.

Remove the cooked broccolini from the pan (or pour off the water). Toss the broccolini with a couple of tablespoons of olive oil, arrange on the serving platter (if using), and top with a few grinds of black pepper.

Spoon the sauce across the center of the broccolini stems, sprinkle with the remaining two tablespoons of toasted pine nuts, and finish with a dusting of sumac, if using.

Serve the broccolini immediately.

Zabaglione

ZABAGLIONE

Ingredients:
4 egg yolks
1/4 cup superfine sugar, see note
1/2 cup Marsala, dry white wine or sparkling wine, see note

Notes: To make superfine sugar, blend granulated sugar in a blender at high speed for 10 to 15 seconds until powdery.

One-half cup of wine gives this dessert a strong wine flavor, which is traditional. Use less if you prefer less of a wine taste.

Directions:
Whisk the egg yolks with the sugar in a heatproof bowl until pale and fluffy, then stir in the Marsala or wine a little at a time.

Place the bowl over a pan of barely simmering water and cook over low heat, whisking constantly, until the mixture starts to rise. Remove from the heat and serve hot or cold in glasses. Zabaglione may also be used as a sauce on coffee or hazelnut ice cream.
Yield: 4 Servings

Per serving: 106 calories; 5 g fat; 2 g saturated fat; 184 mg cholesterol; 3 g protein; 13 g carbohydrate; 13 g sugar; no fiber; 8 mg sodium; 22 mg calcium

Recipe from “The Silver Spoon”

Filet Mignon With Caramelized Onion And Blue Cheese Sauce

Filet Mignon With Caramelized 

Onion And Blue Cheese Sauce

Ingredients:
1/2 cup unsalted butter, divided  
1 large onion, sliced
1 cup heavy whipping cream
3 to 4 T. Worcestershire sauce
3/4 cup crumbled blue cheese
4 (6 to 8 oz. each) filet mignon steaks 
Salt and pepper to taste
4 tsp. minced chives

Directions:
Sauce: melt 1/4 cup butter in a large skillet over medium high heat. Add onions and cook until golden brown, about 10 minutes. Add the cream and a bit of salt and pepper as well as the Worcestershire sauce. Simmer the sauce for a few minutes until it thickens.

Steaks, preheat grill or grill pan. Season steaks with salt and pepper; smear both sides of the steaks with remaining butter. Grill steaks 4 minutes per side or to desired doneness.

Reheat sauce and stir in the blue cheese. Place steaks on plates and spoon the sauce over the top; sprinkle with chives and serve.
Serves 4.

Vanilla Ice Cream, Philadelphia-Style

Vanilla Ice Cream, Philadelphia-Style

Ingredients:

Yield: 1 Quart
3 cups heavy cream or 2 cups heavy cream and 

   1 cup whole milk

3/4 cup sugar

Pinch of salt

1 vanilla bean, split in half lengthwise

3/4 teaspoon vanilla extract

Directions:

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt.  Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.  Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream or 1 cup heavy cream and 1 cup milk and the vanilla extract.

Chill the mixture thoroughly in the refrigerator.  When ready to churn, remove the vanilla bean, rinsing and reserving it for another use and then freeze the mixture in your ice cream maker according to the manufacture's instructions. 

To Make Chocolate-Ripple Ice Cream, layer 1 cup each Fudge Ripple and Salted Butter Caramel Sauce into the just churned custard.

Fudge Ripple:  

1/2 cup sugar

1/3 cup corn syrup

1/2 cup water

6 Tablespoons unsweetened Dutch Process Cocoa   

   Powder

Whisk together the sugar, corn syrup, water and cocoa powder in a medium saucepan over medium heat, whisking constantly until the mixture begins to bubble at the edges.

Continue to whisk until it just comes to a boil.  Cook for 1 minute, whisking frequently.  Remove from the heat, stir in the vanilla, and let cool.  Chill in the refrigerator before using.

Mixing it in:  The Fudge-Ripple should be thoroughly chilled, as it is easiest to use when very cold.  Just beforee you remove the ice cream from the machine, spoon some of the fudge ripple onto the bottom of the storage container.  As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream.  Avoid stirring the Fudge Ripple, as it will make the ice cream muddy looking.

Mocha Ripple: Substitute strongly brewed espresso for the water in the recipe, or stir in 1 tablespoon of best quality instant coffee granules after you boil the mixture.

Salted Butter Caramel Sauce:

6 tablespoons butter

1/4 cup sugar

1 cup heavy cream

1/2 teaspoon vanilla extract

1 1/2 teaspoons coarse salt  (fleur de sel)

Melt the butter in a large, heavy-duty saucepan or dutch oven.  Stir in the sugar and cook, stirring frequently until the sugar is a deep golden brown and starts to smoke.

Remove from the heat and immediately stir in half of the cream and stir until smooth (wear an oven mitt since the mixture will steam and splatter and may bubble up furiously.)  Stir in the rest of the cream, then add the vanilla and salt.  If there are any lumps of caramel, whisk the sauce of a low-heat until they're dissolved.  Serve warm. 

The Perfect Scoop  pg. 25