| 43 | 44 | 45 | 46 | 47 |
| 1 | 176 | 352 | 527 | 703 |
|
Anglaise Sauce
2
1
1
5
Cup Heavy cream
/2 Cup Sugar
Vanilla bean; split and scraped
Egg yolks
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.
Anglaise Sauce
17
Page
Quick Jump
|