cateory: preparation_method
Anglaise Sauce
Reviews: 198
Ingredients:
- 2 Cup Heavy cream
- 1/2 Cup Sugar
- 1 Vanilla bean; split and scraped
- 5 Egg yolks
How to make
Anglaise Sauce
Anglaise Sauce
- In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean.
- Bring to a simmer and remove from the heat.
- In a bowl beat the egg yolks until thick and frothy.
- Temper the egg yolks by stirring just 1/4 cup of the sauce into the yolks, until incorporated.
- Turn the egg yolk mixture into the sauce and stir until thoroughly blended. Return the saucepan to low heat and cook 2 to 4 minutes, stirring often to prevent scorching.
- Remove from the heat. Strain through a fine mesh sieve.
- This recipe yields 2 1/2 cups.
Comments for
Anglaise Sauce
Anglaise Sauce
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