Anglaise Sauce Recipe

1. 1

   In a saucepan, over high heat, whisk the cream together with the sugar and vanilla bean.

2. 2

   Bring to a simmer and remove from the heat.

3. 3

   In a bowl beat the egg yolks till thick and frothy.

4. 4

   Temper the egg yolks by stirring just 1/4 c. of the sauce into the yolks, till incorporated.

5. 5

   Turn the egg yolk mix into the sauce and stir till thoroughly blended.

6. 6

   Return the saucepan to low heat and cook 2 to 4 min, stirring often to prevent scorching.

7. 7

   Remove from the heat.

8. 8

   Strain through a fine mesh sieve.

9. 9

   This recipe yields 2 1/2 c..

* Per serving · 4 servings · Values may vary.

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