Olive Oil Hot Fudge

Olive oil subtly enhances this grown-up, not-too-sweet sundae topping from Portland ice cream company Salt & Straw. A pinch of xanthan gum helps to emulsify the oil and dairy base, keeping the sauce from separating and rendering it silky smooth. Once made, the sauce will keep for 1–2 weeks, refrigerated, and can easily be microwaved to reheat. Read more about it here »

What You Will Need

Olive Oil Hot Fudge

Olive Oil Hot Fudge

Olive oil subtly enhances this grown-up, not-too-sweet sundae topping from Portland's Salt & Straw. Get the recipe for Olive Oil Hot Fudge »Matt Taylor-Gross