Food Culture / Recipes

White Truffle Butterscotch Sauce


  • 70 grams water
  • 200 grams granulated sugar
  • 287 grams heavy cream
  • 47 grams butter
  • 130 grams butterscotch chips
  • 41 grams truffle oil
  • 8 grams maldon salt


  1. Add water and sugar into a very clean saucepan and on medium flame bring to a simmer.
  2. Keep simmering until a medium caramel color is achieved.
  3. Lower the flame to very low and add the heavy cream while stirring with a whisk, than stir in the butter and butterscotch chips and truffle oil to create an emulsion.
  4. Remove from the heat and continue stirring, add the salt and drain through a sieve.
  5. You can cool for immediately use by placing in a mixing bowl sitting over an ice water bath.
  6. Serve drizzled over your favorite vanilla ice cream