Salted Lemon Butter Caramel Sauce

Notes: this sauce is pretty lemony, and works best as a light glaze. It is really good on crepes.

4 tablespoons butter

½ cup brown sugar

A pinch of sea salt

1 lemon, sliced ¼ inch thick, seeds removed (or just the juice of 1 lemon)

Heat a medium skillet over medium-heat and add the butter. When melter, add the brown sugar and sea salt, and whisk until incorporated. Cook for a few minutes, until sugar has dissolved and mixture thickens slightly. Add in lemon slices (or juice), and continue to cook a few more minutes, until mixture is bubbly and sauce thickens to desired consistency (will continue to thicken as mixture cools).