When drenched with this sauce and then topped with vanilla ice cream, waffles become a showpiece.
Combine in a medium, heavy saucepan:
1 cup pure maple syrup
1/3 cup sugar
Stirring constantly with a wooden spoon, bring to a boil and cook until the last drop of sauce that falls from the spoon spins a short, wispy thread. This will take about 3 minutes. Remove from the heat and add:
6 tablespoons unsalted butter, cut into pieces
2 tablespoons water
1/8 teaspoon salt
Stir briskly until the butter is melted and the sauce is thick and creamy. Whisk in a bowl until light and frothy:
1 large egg
Slowly whisk the hot maple mixture into the egg. Rinse out the saucepan, dissolving any sugar crystals, then dry the pan thoroughly. Return the sauce to the pan and cook, stirring constantly, over medium heat until the sauce comes to a simmer and is thickened. Serve at once, or let cool then cover and refrigerate for up to 3 days. Reheat over low heat, stirring; if the sauce separates, remove from the heat and whisk in a little hot water.
