Anglaise sauce

Yield: 4 servings

Measure Ingredient
2 cups Heavy cream
½ cup Sugar
1 Vanilla bean split and
Scraped
5 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 ¼ 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.

Yield: 2½ cups

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