Caramel Sauce

8 ounces sugar

2 tablespoons fresh lemon juice

1/4 cup water

1/2 cup heavy cream or nondairy creamer

In a medium-size, heavy-bottomed saucepan combine the sugar, lemon juice and water. Stir until all sugar is moistened. Cook over a medium flame until sugar is melted and syrup just begins to turn light brown in color.

Remove from heat and carefully pour in about half the heavy cream or nondairy creamer. The sauce will bubble furiously for a moment and then settle. Once the boiling has settled, add the remaining heavy cream or nondairy topping and stir.

Allow to cool at room temperature in the saucepan. Transfer to a plastic container and keep refrigerated until needed. Warm the plastic container in hot water to re-liquefy the sauce for serving. The sauce can be prepared up to 1 week ahead of time.

Makes 1 1/2 cups.

Chef Jeff Nathan, Abigael's New York City