Anglaise Sauce Recipe - Cooking Index
Anglaise Sauce Recipe - Cooking Index
| 2 cups | 474ml | Heavy cream |
| 1/2 cup | 99g / 3.5oz | 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 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.
Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK
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